DECAF Natural Process | EA Sugar Cane DECAF Process | Medium
DECAF Natural Process | EA Sugar Cane DECAF Process | Medium
DECAF Natural Process | EA Sugar Cane DECAF Process | Medium
DECAF Natural Process | EA Sugar Cane DECAF Process | Medium
COLOMBINO

DECAF Natural Process | EA Sugar Cane DECAF Process | Medium

Overview

Not your typical decaf. This natural process coffee builds fruit-forward complexity first, then is decaffeinated using the clean, sweetness-preserving EA sugar cane method.

What Makes It Different

  • Natural process first: Drying coffee in the fruit helps develop deeper sweetness and layered aromatics.
  • EA sugar cane decaf: Uses a compound naturally found in fruits and derived from sugar cane to help remove caffeine while keeping the cup profile vibrant.
  • Clean, not “flat”: Designed for flavor clarity, not just caffeine removal.

Best For

  • Pour-over and drip for the cleanest fruit expression
  • Espresso for a sweet, jammy decaf shot
  • Anytime you want flavor without the caffeine

How we talk about flavor

This coffee's flavor notes are highlighted below. Hover any segment to see the category.

Colombino Flavor Wheel

Berry

Blackberry, cherry, grape

Citrus

Lemon, orange, grapefruit

Tropical

Mango, pineapple, passionfruit

Floral

Jasmine, rose, hibiscus

Chocolate

Cocoa, dark chocolate

Caramel

Caramel, honey, panela

Nutty

Almond, hazelnut, walnut

Spice

Cinnamon, clove, pepper

Fermented & Winey

Wine, fermented, funky

Herbal

Green tea, grassy, herbal

Earthy & Roasted

Toasted, smoky, woody

Roast Profile

Medium

Light Dark
COLOMBIA
Roast Level — Medium

Flavor & Aroma

Blueberry Red fruits Sweet complexity
Acidity Medium
Body Medium

Traceability

Process
Natural (pre-decaf), EA Sugar Cane process
Harvest Date
Q1 2026

How to brew this coffee

A few reliable starting points - adjust to taste.

Pour-Over
  • Ratio: 1:16 (coffee:water)
  • Grind: Medium-fine
  • Water temp: 200°F / 93°C
  • Total time: ~3 minutes

Bloom the grounds with double their weight in water for 30 seconds, then pour the remaining water in slow, steady circles.

French Press
  • Ratio: 1:15
  • Grind: Coarse
  • Water temp: 200°F / 93°C
  • Total time: 4 minutes

Add grounds and water, stir gently, steep 4 minutes, then press slowly and pour immediately to avoid over-extraction.

Espresso
  • Ratio: 1:2
  • Grind: Fine
  • Water temp: 200°F / 93°C
  • Total time: 25-30 seconds

18g in, 36g out, in 25-30 seconds is a solid default - adjust grind finer to slow the shot, coarser to speed it up.

Drip Machine
  • Ratio: 1:16
  • Grind: Medium
  • Water temp: Machine-controlled
  • Total time: 5-6 minutes

Use filtered water and a clean machine - most flavor issues in drip coffee come from equipment, not the beans.

Cold Brew
  • Ratio: 1:8 concentrate
  • Grind: Coarse
  • Water temp: Room temp / cold
  • Total time: 12-18 hours

Steep coarse grounds in cold water for 12-18 hours, strain well, then dilute the concentrate with water or milk to taste.

$22.99 USD
Light
Dark
Loading ...
Loading ...
Loading ...