Onyx Coffee Lab
Decaf Colombia Huila

Roaster Location: Flag of United States Rogers, Arkansas

5.00(1)

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Roast Level: Medium
Bean Source Country: Colombia
Bean Source Region: Huila
Process: Washed, EA Decaffeination
Decaf

Calm down with this delicious decaf from our friends in Huila, Colombia. As a decaf, this coffee performs well as both an espresso and filter. A silky mouthfeel tasting of dark chocolate and apple ends with a long, complex almond finish. This coffee has all the things we love about coffees from Huila, with none of the caffeine thanks to the sugar cane decaffeination process. Enjoy and sleep easy. This is another excellent decaf coffee from Cafe Imports. Frequently we need a beautiful spot lot of decaf, and this one fits what we were looking for. Last season we visited Popayán, Colombia, and had the pleasure of cupping with Banexport, one of their export partners. The team at Banexport is extremely organized in their cupping protocol, cupping though thousands of micro-lots through each harvest. Coffees are chosen to build regional green coffee blends, some of which are decaffeinated. The idea of making regional blends is to highlight that region's predominant profile of coffees, creating a sort of archetype profile. Huila regularly produces award-winning coffees, and the department's general taste profile is known to be balanced and sweet, with dynamic acidity. The outcome of this blend is a coffee that upholds the sweetness and texture of coffee from Huila that we love, but without caffeine.

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Traits: apple dark chocolate almond brown sugar

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Reviews(1)

5.00(1)

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

  • Avatar
    Courtney Huck

    15 roasts rated, avg score of 4.53

    5.00 - Average

    5.00 - Aroma

    3.50 - Value

    5.00 - Finish

    5.00 - Flavor

    5.00 - Acidity

    5.00 - Balance

    This is my go-to decaf option! There's not a lot of variety for decaf on the market (that I've found) and I also haven't found a lot of high-quality decaf. This mix hits all the marks. It's a nice medium blend with dark chocolate and apple undertones.

    Cupping Method:Filter or as iced coffee.

    Traits: apple dark chocolate
    1 year ago · See more from Courtney

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: Huila
The coffee-growing region of Huila, located in southwestern Colombia, is renowned for producing high-quality coffee due to a combination of factors, including its high elevations (1,200 to 2,000 meters above sea level), tropical climate with well-defined wet and dry seasons, rich volcanic soil, and diverse coffee varietals (such as Caturra, Colombia, Bourbon, and Typica). These conditions contribute to the slow development of coffee cherries, resulting in Huila coffee's bright acidity, medium to full body, and complex flavor profile, often including fruity, floral, and nutty notes. Combined with Colombia's strong technical expertise in cultivation and processing, results in some of the world's best specialty coffees.
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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International Rank: #9 out of 1078
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