Colombia Sugarcane Decaf
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Colombia Sugarcane Decaf coffee
Colombia Sugarcane Decaf is roasted by Portrait Coffee and built around caramel, dried cherry, and a sugary impression. Portrait Coffee selected this Valle del Cauca Excelso after cupping. The documented Colombian decaffeination process removes 97% of the caffeine while retaining a pleasantly sweet profile. The result is a product page grounded in the coffee’s documented identity rather than unsupported claims about a farm, cultivar, or processing detail.
Castillo and Caturra at 1,750 masl. Its documented origin is Valle del Cauca, Colombia, while the process is sugarcane decaf using ethyl acetate derived from sugar cane. The listed roast information is not specified. Those details help set practical expectations for body, acidity, clarity, and finish before you begin dialing in.
Coffee profile
| Roaster | Portrait Coffee |
|---|---|
| Origin | Valle del Cauca, Colombia |
| Process | Sugarcane decaf using ethyl acetate derived from sugar cane |
| Roast | Not specified |
| Cup profile | caramel, dried cherry, and a sugary impression |
| Documented lot details | Castillo and Caturra at 1,750 masl |
| Available formats | 310 g, 2 lb, 5 lb; whole bean, ground options |
Brewing guidance
For filter, immersion, or espresso, begin with a measured dose and a repeatable brew ratio. For filter coffee, try 20 grams of coffee to 320 grams of water, then adjust grind size to control drawdown and extraction. If the cup tastes sharp or thin, grind slightly finer; if it becomes dry or bitter, grind coarser. Use fresh water near 195–205°F, choosing the lower end for more developed roasts and the higher end for lighter coffees.
For espresso, a useful starting point is an 18-gram dose and about 36 grams of beverage yield in roughly 25–32 seconds. Treat that as a dial-in reference, not a fixed recipe. Roast development affects solubility, while degassing changes how a recently roasted coffee flows through the puck. Adjust yield and grind according to the balance you want between sweetness, acidity, body, clarity, and finish.
Choosing, grinding, and storing this coffee
Choose whole bean when you want maximum control over grind and extraction; choose a listed ground option when convenience matters and match it to the intended brewer. Keep the coffee sealed away from heat, light, moisture, and strong odors. A precise Turin grinder makes repeatable adjustments easier, while the compact Turin DF54 single-dose grinder suits small dose changes. Explore more specialty coffee without treating unspecified origin or cultivar information as fact.
Frequently asked questions
What does Colombia Sugarcane Decaf taste like?
The documented profile is caramel, dried cherry, and a sugary impression. Perception will vary with water, grind, brew ratio, temperature, and extraction.
What roast level is it?
Not specified. Where the roaster does not publish a precise level, this page leaves it unspecified rather than guessing from flavor notes.
How was this coffee processed?
Sugarcane decaf using ethyl acetate derived from sugar cane. This is the process information supplied for the current product.
What brew method should I use?
It is well suited to filter, immersion, or espresso. Start with the guidance above, then make one adjustment at a time.
Should I buy whole bean or ground?
Whole bean gives the most control over grind and freshness. If selecting ground coffee, choose the option that matches your brewer and use it promptly.
How should I dial it in?
Hold dose and water constant, then use grind to correct flow. Taste each change: sourness often points toward more extraction, while harsh dryness can indicate less.
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