Flow Coffee Roasters
Popayan Sugarcane Decaf

Roaster Location: Flag of United States Atlanta, Georgia

4.50(1)

Roast Level: Medium
Bean Source Country: Colombia
Bean Source Region: Cauca
Process: Washed EA Decaf
Decaf

As this is a large community lot from multiple producers, I had the opportunity to try it from three different roasters (Monogram in Canada, Flow in the USA, and Cofinet, the green sellers from Colombia). Flow did it best - sweet, chocolately, delicious decaf. Especially fresh off roast, this is an enjoyable decaf for all hours of the day.

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Traits: chocolate

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Reviews(1)

4.50(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Flow Coffee Roasters.
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Latest Reviews and Tasting Notes

  • Avatar
    Gerard Geggsy

    5 roasts rated, avg score of 4.90

    4.50 - Average

    3.50 - Aroma

    5.00 - Value

    4.00 - Finish

    4.00 - Flavor

    3.50 - Acidity

    4.00 - Balance

    Chocolate with some pleasant acidity

    Cupping Method:Pourover.

    1 year ago · See more from Gerard

More Details

Roast Level: Medium
Medium roast coffee balances the beans' natural flavors and the roasting process, providing a well-rounded taste profile. When selecting a medium roast, look for a balance of acidity and sweetness, with caramel, nuts, and chocolate notes and a medium body.
Bean Source Country: Colombia
Colombian coffees are known for their balanced taste, featuring bright acidity, medium body, and a range of flavors, including fruity notes, caramel sweetness, and nutty undertones. Colombia's worldwide reputation for producing great coffee at scale is well-deserved. Increasingly some of the best microlot specialty roasts are coming from Colombia thanks to their expertise in cultivation and process.
Bean Source Region: Cauca
Coffee from Cauca is celebrated for its exceptional quality and distinctive flavor profiles. This region's unique microclimates and high altitudes create the perfect conditions for cultivating coffee with vibrant acidity, complex fruit notes, and a smooth, velvety body. Cauca is home to some of the world's most creative and innovative coffee producers. These farmers employ cutting-edge techniques, such as extended fermentation processes and anaerobic processing, to enhance and diversify the flavors of their beans.
Decaf
Decaffeinated coffee has undergone a process to remove most of the caffeine content while preserving its flavor and aroma. There are three primary decaffeination methods. The solvent-based method involves soaking coffee beans in water to dissolve the caffeine, followed by adding a solvent, such as methylene chloride or ethyl acetate, to bind to the caffeine molecules selectively. The Swiss Water Process (SWP) is a chemical-free method that relies on the principles of solubility and osmosis. Finally, the carbon dioxide method involves using supercritical carbon dioxide to extract caffeine from the coffee beans. Decaf coffee typically retains most of the flavor and aroma of regular coffee but with a significantly reduced caffeine content (around 2-3%).

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