Lemon Custard, Panela, Vanilla, Pastry Dough

My Friend's Coffee began as a passion project, and it's pretty rare for decaffeinated crops to stir passion. But recently, a farm down in Tolima, Colombia called El Vergel sent us a collection of samples. Tucked in the package was a 250 gram pouch labeled "Decaf Condor." The stuff blew us away. We gave it to fellow coffee snobs; not one of them pinned it as decaf. So, we did something we don't typically do: we reached out to El Vergel and told them we're all in on their decaf.

So, why is this decaf so good? Shady Bayter, the producer at El Vergel, answered that question like so: Most farms are reluctant to use good coffee for decaf, so they grab whatever scraps they have hanging around. They subject those subpar beans to one of a few processes that strip the coffee of caffeine and flavor in equal measure, and you end up with a familiar, undrinkable sludge. Not so with this Decaf Condor. These are some of El Vergel's best beans, and they went through a relatively new decaffeination method called a "Sugar Cane Process." The result is a decaf worthy of pour over care.

So, what's this Decaf Condor taste like? Lemon custard. Panela. Vanilla. Pastry Dough. It's a bit like a lemon meringue pie, silky and sweet, with just enough brightness to keep it from being cloying. Brew this thing in a V60, and you'll get a nuanced brew that's pretty much indistinguishable from its fully caffeinated counterparts. Look for the flavors to bloom on the cool; watch for the sweetness to swell. It's an amazing -- and amazingly rare -- experience: a decaf that drinks like a high-end specialty roast.
  • Process - EA Sugar Cane
  • Varietal - Caturra
  • Farm - El Vergel Estate
  • Region - Fresno, Tolima
  • Altitude - 1560 MASL

Best for:

  • Pour Over
  • Drip Machine
  • French Press
  • Aeropress
  • Single Origin (Non-Dairy) Espresso

Unless otherwise stated, all coffees are sold in 12 oz bags.