Decaf
Colombian
Valla del cuaca
Colombian Decaf Naturally Processed with Sugarcane
Dark Roast
This Colombian Decaf coffee has rich chocolate notes. It is naturally decaffeinated with the sugarcane process which removes 97% of the caffeine leaving the bean lightly sweet. Our Nerd Java Colombian Decaf is offered as a smooth, slow roasted, Dark Roast with intense flavors of Chocolate and a citrus & sweet undertone that gives a nice full bodied coffee. This coffee gives all the feels of drinking a smooth coffee without the caffeine. At Nerd Java we know that many people love coffee but more and more are being told by doctors that they can no longer have caffeine. This coffee allows the consumer to get all the coffee flavor without the caffeine effects. With a pH of 5, this coffee is easy to drink. The acidity comes from the citrus undertones of the coffee and may still be intense for those with acid reflux, but adding in almond milk takes away any additional discomfort.
Decaf Dark Roast
Colombian Decaf Naturally Processed With Sugarcane
ABOUT THE REGION:
Noted Landmarks:
Valle del Cauca is a department in southwestern Colombia. Along its Pacific Ocean coastline are beaches, while inland are the Andes Mountains. Capital city Santiago de Cali is best known as a center for salsa dancing and music.
The hilltop San Antonio Church has a collection of wooden religious statuary from the 1600s.
The Water Star:
The department of Cauca is known as the water star thanks to its coastal strip of mangrove, rainforest and estuaries that flow into the Pacific Ocean. It is also a religious and spiritual territory in which there are contrasts of traditions derived from indigenous culture. The coffee logo we created honors this part of the culture and region.
FAQ's and Recommendations
There is no flavoring on these flavorful beans. This Decaf is a specialty coffee bean that has strong flavors that make for a multi-dimensional, flavor-filled smooth cup of coffee. The sugar cane decaffeination process adds a naturally sweet and smooth underlying flavor, which our slow roast process brings out more.
These beans originate from the Valle del Cuaca region in Colombia which is a neighbor to the Huilia Region where we get our caffinated Colombian beans from.
Cauca coffee is grown in small plots by rural, indigenous and Afro-descendant communities, in 34 municipalities, which house more than 90,000 families who grow 93,000 hectares of Arabica coffee of the Castillo, Colombia, Caturra, Typica, Bourbon and Tabí varieties.
Since August 10, 2011, their coffee has ‘Denomination of Origin’, defining as a coffee with a very strong and caramelized fragrance and aromas, which has a high acidity, medium body, balanced global impression, clean, soft with some sweet and floral notes. Find more information here.
We are so glad you asked! As part of our Nerdy concept we have got all the deetz for you!
See our brewing breakdown chart for detailed bean to water brewing measurements.
Most of our coffees use normal ratios. Our Tanzania is the exception as it is a very strong coffee so less beans are needed.
Please note that these are mere recommendations and if you prefer your brew to be made in a different method, go forth and conquer that Cup-o-Java!
A Quick Summary of our recommendations for our roasts and flavors.
- Pour Over, K-Cup, and Coffee pot: 15 grams of beans to every 6oz of water.
- K-Cup brew machines that only do 10oz of water: 18 grams of beans for the 10 oz of water.
- Espresso Shot: Grind your beans to an appropriate espresso grind, then use the same amount of beans that you would use to fill up the portafilter with when prepping a regular espresso.
- Bialetti or other Italian Roast: Same as Espresso.
- French Roast: With a regular French Press Course Grind use 15 grams of coffee for every 6 oz of water.
- Cold Brew: With a regular French Press or Cold Brew course grind, use 15 grams of beans per 6oz of water.
- Iced-Hot Coffee: Method 1 – Instant Gratification -Pour your hot-brewed coffee or espresso shot(s) over ice and add creamer or milk of choice for an instantly cold coffee. Method 2 – Delayed Gratification – Put your hot-brewed coffee in the refrigerator and wait until it is nice and cold, then add in milk or creamer of choice for a rich cup of cold coffee.
Pre-Ground Beans: Our pre-ground beans are perfect for Pour-Over, K-Cup, Cold Brew, and Coffee Pot brews, including hot-iced coffee. Pre-ground beans can be re-ground as well for espressos.
Whole Beans: Our whole beans allow you to grind for Espresso, French Press, or Cold Brew methods with your grind preference.
Our Experimentation Process:
Each coffee bean type goes through a meticulous experimentation process before we release it for purchase.
We know everyone takes their coffee in different ways, but for scientific reasons we needed to come up with a standard testing method
that could be repeated time after time for an accurate experimentation process.
Coffee Testing:
11 grams of regular drip course ground beans
6oz of filtered water
1 Tbsp of Dairy Milk (moo) or Almond Milk
1 packet of sugar (1 teaspoon) or 1 packet of monkfruit (1 teaspoon)
Our Nerd Java Coffee Experimentation to Selling Ready Process:
1. Slow roast the bean at multiple roast levels from light to medium to dark.
2. De-gas the beans in air-sealed bags for 2-4 weeks.
3. Test the bean flavor every week until it is smooth and gentle enough for Charity’s sensitive digestive tract.
4. We make note the bean development and PH at each test which includes drinking the coffee…
- Black (Sip)
- Add 1 teaspoon of Sugar or Monkfruit (Sip)
- Add 1 tablespoon of Milk or Almond Mil,k (Sip)
The beans that pass our low-acid Hyperion test while still being absolutely delicious make the cut.
The non-preferable roast levels and bean types never make it out of the testing phase. We have proudly tested over 100 beans types from around the world.
5. We then work with our toll roasting partner to develop the perfect roast profile for the bean type to get to the intended flavor and smoothness. Then go through the degassing process again.
6. If this bean is one that complements one of our flavors, we will begin the flavoring experimentation at this point in the process. That is a whole different story!
7. Once the bean is ready, we package with love and sell.
