Colombia | El Placer | Traditional Decaf

Size: 250g

Flavour Notes

• Sugarcane, Chocolate, Citrus

Key Highlights

• Quindío, Colombia
• 1,750–2,000 masl
• Caturra variety
• EA Sugarcane Decaf process
• Clean finish with intact body
• Suitable for espresso, pour-over, and drip brewing

Specifications / Coffee Details

• Producer: Sebastián Ramírez
• Farm: El Placer Coffee Project
• Origin: Quindío, Colombia
• Variety: Caturra
• Process: EA Sugarcane Decaf (Ethyl Acetate)
• Altitude: 1,750–2,000 masl
• Importer: Macarena Café
• Format: Whole Bean
• Size: 250g
• Decaf without compromise.
  Sweet, structured, and genuinely satisfying.

This Caturra lot comes from El Placer Coffee Project, founded by fourth-generation producer Sebastián Ramírez in Quindío, Colombia. Grown at 1,750–2,000 masl, the farm has evolved into a hub for processing and innovation, where Sebastián oversees fermentation, drying, and quality control with precision. By partnering with neighbouring smallholders and providing access to infrastructure, he supports producers entering the specialty coffee market guided by a simple belief: decaf should still taste like coffee.

Decaffeinated using Colombia’s sugarcane EA method, this lot undergoes a gentle caffeine removal process with ethyl acetate derived from fermented sugarcane. The beans are lightly steamed to open their pores, then repeatedly washed with EA, which selectively bonds to caffeine while preserving sweetness, structure, and origin character. After rinsing and drying, the coffee is stabilized to protect aromatics and cup integrity, resulting in a decaf that maintains body, clarity, and balance.

In the cup, expect syrupy sugarcane sweetness layered with milk chocolate richness and a soft citrus lift. The body is round and composed, finishing clean with no harsh bitterness often associated with decaffeinated coffees. It’s a profile that feels complete and balanced enough for daily drinking, expressive enough for specialty coffee enthusiasts.

Exported by Macarena Café, this lot reflects transparent sourcing and careful handling from origin to roastery, offering a thoughtful expression of specialty coffee without compromise.

Why We Chose This Coffee

We chose this lot because it challenges the quiet assumption that decaf is something lesser. Sebastián Ramírez approaches it with the same care and curiosity as any of his experimental coffees, not as an afterthought, but as something worth getting right.

There’s a clarity in that intention. From how the coffee is grown and processed at El Placer, to the decision to use a method that preserves structure rather than stripping it away, everything is done to ensure the cup still feels whole.

What stood out to us wasn’t just that it’s a good decaf, it’s that it never feels like a compromise. It carries sweetness, balance, and a sense of completeness that makes you forget what’s been removed.

It’s a reminder that coffee can be both gentle and fully expressive at the same time.