EL VERGEL, COLOMBIA (DECAF)

El Vergel Decaf is a washed Colombian coffee selected for sweetness, structure, and clarity without caffeine. Sourced from Huila and processed using a gentle sugarcane decaffeination method, this lot is designed to behave like a proper espresso rather than a compromise. The focus is on balance and texture, with flavour that remains present and composed from first sip to finish.

This is a decaf built for people who still care about coffee late in the day. Chocolate-led, softly fruited, and clean on the finish, it offers familiarity without feeling flat or muted.

IMPORTER

This coffee is sourced through Forest Coffee, an importer focused on transparent sourcing and long-term relationships with producers across Colombia. Forest works closely with exporter partners and producer groups to ensure coffees are selected intentionally, with quality and consistency as the priority.

For El Vergel Decaf, Forest selects coffees that demonstrate sweetness and structure before decaffeination. This ensures the underlying character of the coffee is preserved through processing, rather than rebuilt in the roastery.

FARM

El Vergel Decaf represents coffees from smallholder producers across Huila, one of Colombia’s most established specialty regions. Farms in this area sit at high altitude, with steep terrain and fertile soils that support slow cherry development and dense beans.

Rather than highlighting a single estate, this coffee reflects a regional profile shaped by careful selection and consistency, resulting in a decaf that performs reliably on espresso while still expressing its origin.

VARIETY

Castillo, Caturra

These varieties are well suited to the climate and elevations of Huila. They contribute natural sweetness, balanced acidity, and a clean structure, making them particularly suitable for decaffeination while retaining body and flavour.

PROCESS

Washed, Sugarcane Decaffeinated

After washed processing at origin, the coffee undergoes natural sugarcane decaffeination using ethyl acetate derived from fermented sugarcane. This process removes caffeine while preserving sweetness and clarity, avoiding the flat character often associated with decaf.

The decaffeination is carried out gently, allowing chocolate and caramel notes to remain prominent, with soft fruit acidity supporting the cup.

ROAST PROFILE

El Vergel Decaf is roasted with espresso as the priority. Development is slightly extended to reinforce sweetness and body, compensating for the changes introduced during decaffeination without tipping into bitterness.

ESPRESSO RECIPE

DOSE

18 g in
38 - 42g out

TIME

27-31 seconds

Flavour: caramel & marzipan