Olympia Decaf Asterisk Colombian Sugarcane Coffee
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A decaf selection from Olympia’s San Sebastián project gives Asterisk a traceable Colombian connection. The coffee is decaffeinated at La Serrania using ethyl acetate associated with sugar processing. Milk chocolate, caramel and marshmallow are the roaster’s current flavor references, offering a dessert-like sensory direction without describing a flavored-coffee recipe.
Coffee profile
| Roaster | Olympia Coffee Roasting Company |
|---|---|
| Origin | Colombia; San Sebastián project |
| Decaffeination | Ethyl acetate |
| Processing partner | La Serrania |
| Tasting notes | Milk chocolate, caramel and marshmallow |
| Bag choices | 12 oz, 2 lb or 5 lb |
| Ground choice | Separate 5 lb ground-for-brewed-coffee selection |
Compare chocolate and caramel at a comfortable temperature
Try 22 g coffee with 360 g water for an initial filter brew. Let the drink cool until you can judge the finish clearly, then ask whether the milk-chocolate impression feels rounded or whether the cup needs an extraction adjustment. Keep a little plain coffee before adding dairy or another creamer.
For a larger batch, scale coffee and water together using the ratio you liked in the first cup. Decaf does not require guessing at a special scoop size. When using a pre-ground selection, tune concentration through measured water changes; whole beans also let you adjust grind for the brewer you use.
Are sugar cane and marshmallow added sweeteners?
They describe different things here. Sugar processing is part of the supplier’s explanation of the decaffeination agent, while marshmallow and caramel are tasting notes. Those references do not establish added syrup, candy or a nutritional sugar amount, and decaf is not a claim of zero caffeine.
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