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Decaf

El Vergel Condor Decaf

If you really must have decaf... then it should be delicious! :P

This decaf is a Red and Yellow Caturra, from La Roma in Tolima, Colombia - part of El Vergel's Partner Series.

The Sugar Cane Process originates in Colombia where sugar cane grows in abundance. As molasses is a key byproduct in sugar production it is ideal to be fermented to make ethanol alcohol due to its abundance. The ethanol is combined with acetic acid (vinegar), to create the solvent ethyl acetate (E.A.) which is a compound that naturally occurs in wine, beer, fruit, and vegetables. The coffee beans are steamed or soaked in water to help release caffeine from the seed structure. Afterwards the coffee undergoes an E.A. wash, which dissolves the caffeine. Finally, the seeds are cleaned with water again and then dried to a stable moisture level. We find this process results in a decaf coffee with a lovely, clean, and sweet flavour!

300g

Origin:

Colombia

Roast Profile:

Medium Roast

Tasting Notes:

Apple, Plantain, Dark Plum, Brown Sugar

Brew:

Espresso and Filter

$20.00 CAD

Purchase:



Stock:
Available

Free CAN and USA Delivery

Order 3 or more bags of coffee and the whole order ships free. Flat rate $10 shipping for orders under 3 coffees.

Same or next day shipping (excluding weekends / preorders / intl orders). This coffee may be rested before being shipped.

Once shipped, please allow for a transit time of 4-7 business days. Orders in the GTA deliver within 1-2 days.

Pickup Orders

Use code PICKUP at checkout to waive shipping. You will receive an email once your order is ready.

International Orders

Flat rate per order:
China, Hong Kong, Japan, Macau
UK, and select EU Countries
Australia

Other Countries: please inquire

Overview


Decaf

El Vergel Condor Decaf

If you really must have decaf... then it should be delicious! :P

This decaf is a Red and Yellow Caturra, from La Roma in Tolima, Colombia - part of El Vergel's Partner Series.

The Sugar Cane Process originates in Colombia where sugar cane grows in abundance. As molasses is a key byproduct in sugar production it is ideal to be fermented to make ethanol alcohol due to its abundance. The ethanol is combined with acetic acid (vinegar), to create the solvent ethyl acetate (E.A.) which is a compound that naturally occurs in wine, beer, fruit, and vegetables. The coffee beans are steamed or soaked in water to help release caffeine from the seed structure. Afterwards the coffee undergoes an E.A. wash, which dissolves the caffeine. Finally, the seeds are cleaned with water again and then dried to a stable moisture level. We find this process results in a decaf coffee with a lovely, clean, and sweet flavour!

300g

Origin:

Colombia

Roast Profile:

Medium Roast

Tasting Notes:

Apple, Plantain, Dark Plum, Brown Sugar

Brew:

Espresso and Filter