Melao Decaf
Melao Decaf
Melao Decaf
Melao Decaf
Melao Decaf
Melao Decaf
Melao Decaf
Melao Decaf
Melao Decaf
Melao Decaf

Colombia

Melao Decaf

£12.00

Next level decaf from Huila. Moreish brown sugar and milk chocolate up front, leading to raisin, roasted almond and vanilla.

Roast Level: Medium

Type: Single-Origin

Origin: Colombia, South America

Region: Huila Department

Farm / Producer: Small producers across Huila

Altitude: 1500m – 2100m asl

Cultivar: Arabica - Pink Bourbon

Process: Washed & Decaff Process: Natural EA

Medium roasted with rich panela sweetness front and centre. Caramels lead onto milk chocolate, raisin and roasted almond, with a mellow lemon acidity on the finish.

V60
Dose: 18g
Water: 300g
Water temp: 94–96°C
Target time: 3:00–3:30
Pours: 4 (bloom + 3)

The V60's conical shape opens up the mellow lemon acidity and dried fruit notes without thinning out the plush mouthfeel underneath. Keep a steady, controlled pour to bring out that brown sugar sweetness.

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Huila sits between the Central and Eastern cordilleras in south west Colombia, passing through the communities of Pitalito, Acevedo, Palestina, Timaná, and Suaza. Dramatic green hills, high elevation, cool nights and volcanic soils give the region a reputation for cup quality that few parts of the country can match. Farms tend to be small, and producers here have widely adopted the Pink Bourbon cultivar, prized for a sweet, expressive character often compared to melao, the panela syrup that runs through so many Colombian desserts.


Because producers manage processing themselves, two farms in the same valley can taste nothing alike. That variation is what makes Huila one of Colombia's most respected origins for traceable micro-lots. Typically producers depulp and dry ferment for 20 to 50 hours on their farm, wash to arrest fermentation, then dry for 15 to 25 days.

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Everything you would expect in specialty quality Colombian coffee is present in Melao. Flavours of brown sugar and milk chocolate act as the focal point, held in place by the medium roast. Around this, raisin, dried redcurrant and roasted almond lead, with brown spice and vanilla building on the finish. That panela sweetness rounds everything together, with a plush and moreish mouthfeel underneath. The acidity is mellow, enough to add structure and complexity as the coffee cools.

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The care that goes into this lot matches every other specialty coffee these producers grow. After harvesting and washing, the coffee travels to Manizales for decaffeination using the sugarcane Natural EA (Ethyl Acetate) process.

Every decaf uses a solvent to pull caffeine out, and drawing that solvent from natural sources matters to us. This method takes its ethyl acetate 100% from sugar cane, mixed with mountain water. The caffeine leaves without taking the flavour with it, and the result is definitely not your everyday decaf.

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