Broadcast Colombia Palo Rosa Sugarcane Decaf Coffee
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Honey and toasted marshmallow are the sensory references for Broadcast’s Colombia Palo Rosa decaf. Small producers around Planadas in Tolima supply the coffee, which is medium roasted after sugarcane-associated ethyl acetate decaffeination. The detailed origin and process distinguish Palo Rosa from a decaf listing that gives only a country name.
Coffee profile
| Roaster | Broadcast Coffee |
|---|---|
| Origin | Planadas area, Tolima, Colombia |
| Varieties | Colombia, Caturra and Castillo |
| Roast | Medium |
| Decaffeination | Sugarcane / ethyl acetate |
| Elevation | 1,400–2,200 meters |
| Tasting references | Honey and toasted marshmallow |
| Sizes | 11 oz, 2 lb or 5 lb |
Use a paper filter to compare sweetness and finish
For a V60 trial, brew 17 g coffee with 285 g water and taste once the heat no longer hides the finish. Look for the honey-like impression alongside the toasted note. If the cup seems overly concentrated, dilute a small sample first, then decide whether the next full brew needs a strength or extraction change.
A Chemex or automatic-drip preparation is also among the roaster’s suggestions. Use a grind suitable for that brewer instead of transferring a setting unchanged just because the coffee is decaf. Keep coffee and water weights in your notes so a larger bag can reproduce the same preferred serving.
Does the sugarcane process sweeten Palo Rosa?
The supplier describes ethyl acetate being used to remove caffeine, followed by further washing and steaming. That process name is not a claim that sugar syrup is added to the bag. Honey and marshmallow remain tasting comparisons, and no exact caffeine amount is established by this listing.
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Green Coffee and Roasted Coffee does not qualify for free shipping. Shipping costs are set by our roaster partners. Coffee orders are shipped directly from the roaster partner.