Colombia | Popayán | Castillo Caturra Washed | Sugarcane EA Decaf
Upcoming Roast / 480g
$37.00
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Colombia | Popayán | Castillo Caturra Washed | Sugarcane EA Decaf
This coffee has run out and is no longer roasted — kept here for archival purposes. Browse current coffees
View the history of our coffee stock status here
Origin and Sourcing
Varietal:
Castillo, Caturra
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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:
Washed, EA Decaf
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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.
Producer:
Various
Farm:
Various
Region / Area:
Popayán, Cauca
Altitude:
1500–2070 MASL
Harvest Period:
May – August 2024
Sourcing Partner:
Cofinet
Coffee Storage:
Standard Warehouse Storage
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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.
Roast Details
Roast Style:
Espresso
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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.
Roast Level:
Light
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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss:
13.4%
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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.
Internal Agtron:
71
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This is a more accurate reflection of the actual roast colour than external as it's 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. Please bear in mind that grind coarseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.
External Agtron:
53
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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 colour, 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
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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 indicates very dark, oily roasts typical of Italian-style, which we don't 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 P3000
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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.
What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.
Taste Profile
Tasting Notes:
Red fruits, sugar cane, mandarin, chocolate
Cupping Score:
83.0
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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 with Milk?
Yes
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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.
Decaffeinated?
Yes
Import into Beanconqueror
Import into xBloom (18g)
Colombia | Popayán | Castillo Caturra Washed | Sugarcane EA Decaf - When is peak flavour?
Decaf Roast - Roasted on Roest P3000
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
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.