Colombia | Popayán | Castillo Caturra Washed | Sugarcane EA Decaf

$26.00 AUD

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12 in stock

Roast Date Upcoming Roast

Size 320g 480g 1000g

Upcoming Roast is roasted according to our roast calendar. For coffee in stock please select a roast date to see available quantity leftover from our last roast.

If you want to pickup or have coffee shipped TODAY, then make sure you select a date in stock above instead of Upcoming Roast.

Quantity

IF ORDERING UPCOMING ROAST WITH OTHER PRODUCTS YOUR ENTIRE ORDER WILL BE HELD UNTIL ROAST DATE

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Tasting Notes: Red fruits, sugar cane, mandarin, chocolate

Cupping Score: 83.0

Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable To Go With Milk?: Yes

Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don’t always play well with milk. The acidity can clash with milk’s natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Roast Profile Espresso

Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don’t usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that’s average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Internal Agtron: 71 (Light - Cinnamon Roast)

This is a more accurate reflection of the actual roast level than external Agtron. Measured after grinding, internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process.

External Agtron: 53 (Medium-Dark - Full City to Vienna Roast)

This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.

Agtron Spread: 18

The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually are very dark, oily roasts typical of Italian-style which we dont offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you’ll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

Roasted On Machine: Roest L100 Plus

The ROEST L100 is a game-changer in the world of sample roasting, designed with precision, automation, and data transparency at its core. Unlike traditional sample roasters that rely heavily on manual control and visual cues, the L100 gives you full control over temperature, airflow, and drum speed—while also logging every variable in real time. With a touch screen interface, built-in Wi-Fi, and cloud connectivity, it allows for consistent, repeatable roasts and effortless profiling. Whether you're cupping for quality control or exploring new green lots, it eliminates guesswork and brings lab-level control to your coffee bench. What sets the L100 apart from other roasters its size isn’t just the tech—it’s the consistency, repeatability, and scalability. Other small sample roasters often struggle to replicate curves or to match the flavor development seen in production roasting. The L100 bridges that gap with unmatched thermal stability and accurate replication, meaning your sample roasts can translate more faithfully to your larger batches. Plus, features like automatic preheating, auto-drop, exhaust sensors, and compatibility with Cropster or Artisan make it not just a roaster—but a full-on data-driven coffee lab in a shoebox-sized footprint.

Coffee Storage Standard Warehouse Storage

This coffee is stored in standard warehousing palletised under ambient conditions. Usually these coffees are in GrainPro bags to keep out moisture and protect beans. Suited for high-volume blends and economical Single Origins, frequent rotation ensures freshness.

Varietal: Castillo, Caturra

Castillo is a Colombian-developed hybrid, designed for rust resistance and high yield. It includes genetics from Caturra and Timor Hybrid. While early versions were criticized for mediocre cup quality, modern strains can be quite good, with fruit-forward and balanced flavors, especially when grown at high altitudes.

Caturra is a dwarf mutation of Bourbon discovered in Brazil in the early 20th century. Its compact size allows for higher planting density and easier harvesting, making it a farmer-friendly choice. It retains much of Bourbon’s flavor characteristics but can be slightly less complex. It is commonly grown in Colombia and Central America.

Processing Method: Decaf EA, Washed

The Sugarcane EA decaffeination method uses a natural solvent derived from sugarcane to remove caffeine from coffee beans. This process preserves the coffee’s original flavor characteristics, resulting in a decaf coffee that maintains excellent aroma and taste. It’s a preferred method for producing high-quality decaffeinated coffees.

Decaffeinated? Yes

Region / Area: Popayán, Cauca

Altitude: 1500–2070 MASL

Harvest Period: May – August 2024

Sourcing Partner: Cofinet

Import into Beanconqueror

Our Popayan Sugarcane Decaf is a standout offering from a group of farms in the renowned Popayan region. The coffee beans are initially sold as parchment before being milled in Popayan and then traveling to Caldas for decaffeination at DESCAFECOL. This meticulous process ensures the highest quality decaf coffee, preserving the natural attributes and sweetness of the beans.

We know how much our customers appreciate the quality and flavor of decaf coffee, and we are thrilled to offer this blend that meets the highest standards. The Popayan Sugarcane Decaf is not just a decaf coffee; it's a hero in any café's coffee blend, delivering everything you desire in a coffee without the caffeine.

Other Information

Temperature: 16-22 degrees

Dose - 18g
Yield - 38g
Time : 26-30sec

Popayán, situated in the department of Cauca at an elevation of 1,700 m.a.s.l., benefits from an ideal topography for cultivating exceptional coffee. Popayán is sheltered by the Andes mountain range, creating consistent climatic and altitudinal conditions. These factors contribute to the development of coffee beans with sweet and citrus profiles.

Following the careful selection of coffee cherries, these are then de-pulped and thoroughly washed to completely remove the mucilage. Afetrward, the coffee is spread out on raised beds for 5-7 days until reaching the ideal moisture content. This method ensures the preservation of the coffee's unique flavors and characteristics.

Decaff process by DESCAFECOL

The decaffeination process used by DESCAFECOL is unique and focuses on preserving the natural qualities of coffee. The method involves using sugar cane Ethyl Acetate (EA) and water, which enhances the sweetness of the coffee while maintaining its original attributes. Initially, green coffee beans are placed in a steam chamber to remove the silver skin. They are then submerged in spring water, and as soon as the beans are saturated, they are sent to extractors. Here, the beans are exposed to sugar cane ethyl acetate for eight hours to dissolve the caffeine content.

This method is notable for its use of natural EA, derived from the sugar cane industry in Palmira, Colombia. Since EA is naturally present in coffee beans, no foreign substances are introduced. The combination of spring water and natural EA in the caffeine extraction process helps retain the natural structure of the coffee bean cells by avoiding excessive heat and pressure. This results in decaffeinated coffee that maintains excellent aroma and taste, suitable for perfect roasting.

The decaffeination process at DESCAFECOL is FDA approved, ensuring that the residual EA in the coffee is kept below 5 parts per million (ppm), well under the international limit of 20 ppm. Furthermore, any residual EA evaporates during the roasting process, which occurs at around 200°C, leaving no trace of the solvent. The entire process restores the moisture content of the decaffeinated beans to a maximum of 12%, effectively removing 97% of the caffeine, which meets the American norm.

In addition to the extraction process, the coffee beans undergo several post-treatment steps. After the caffeine extraction, residual EA is removed using low-pressure saturated steam. The beans are then dried in vacuum drying drums to adjust the final humidity between 10% and 12%. Once cooled to ambient temperature using air fans, the beans are polished with carnauba wax to enhance their appearance and protect against environmental humidity. Finally, the polished coffee is packed in 70 kg jute bags, ready for distribution.

Coffee in Colombia

Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.

Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.

The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.

Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.

SKU: col_popayan_decaf_320g
Package Weight: 400g

Simply excellent

Finding a quality decaf was harder than I expected. After trying a few, I landed on Central Coast Coffee’s Colombia | Popayán | Castillo Caturra Washed | Sugarcane EA Decaf. This one’s mine. I deserve good coffee—and this is it. Whether it’s 4am or 9pm, I can drink it and lose myself in the flavor and the warm, honest aroma. It rounds out my day. Makes it whole.

surprisingly good

very good decaf beans. like to have it in the afternoon. even thought it espresso roast but very good for pour over too.

More than happy

Tried others for a couple of months out of curiosity. Wasn’t happy. Went back to you guys. Your coffee is to my taste. Always receive orders within two to three days after roast date. As they say, why fix it if it ain’t broke.

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.

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Colombia | Popayán | Castillo Caturra Washed | Sugarcane EA Decaf