DECAF COLOMBIA Villamaria Nimbus

This coffee is our current Decaf Subscription coffee - subscribe to save 20%.

A fruity Colombian decaf tasting of ripe berries, with a hint of tropical fruit sweetness and a smooth chocolatey finish - proof that decaf can be calm and characterful.

Sugarcane EA Decaf

Producer: Smallholder farmers of Villamaría

Variety: Pink Bourbon

Process: Experimental Pulped Natural

Region: Caldas

Elevation: 1800m

Harvest: January 2025

Villamaría sits high in the hills of Caldas, where smallholder producers deliver ripe cherries daily to La Aurora - a centralised processing site designed to give consistency and control. Cherries are collected the same day they’re picked, weighed, and moved immediately into fermentation and drying.

This lot follows an experimental fermentation approach using sealed tanks and careful temperature control to slow fermentation and encourage clean, fruit-forward precursors. 

The cherries are pulped before undergoing an oxygen-limited (anoxic) fermentation and finished as a pulped natural, a controlled, experimental approach that enhances sweetness and soft fruit clarity.

Nimbus is a great example of where modern processing, thoughtful logistics, and high-quality decaf meet - resulting in a coffee that doesn’t feel like a compromise.

The coffee undergoes Sugarcane EA decaffeination at Descafecol, producing a decaf coffee that is 99.9% caffeine free.

Arabica coffee typically contains 1.4-1.6% caffeine by weight and decaffeination can remove most but not all of the caffeine.

Brewing Tip

Brewing this Sugarcane EA process decaf as a pour over filter can be challenging, as the water drawdown can be excessively slow. For coffees decaffeinated using this method, the more brittle nature of the roasted beans means a high amount of fine particles are produced when grinding, which migrate to the bottom of the filter bed. You can try the following to speed up water draw-down:

• use a brewer that encourages fast flow such as the Orea V4 with fast bottom
• grind a little courser

This is the current one person Orea recipe we are using, with the fast base:

Dose: 15g

Water: 250mL

Grind: Medium-Course (25 clicks on Comandante)

Water Temp: 92C

Brew Time: 2:30-3:00

Pouring Guide: Bloom 30mL for 30s; then 2 x 110mL pours