Yield Coffee Roasters
Decaf Espresso

Roaster Location: Flag of United States Cincinnati, Ohio

5.00(1)

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Bean Source Country: Colombia
Bean Source Region: Huila
Varietal: Caturra
Process: Washed, EA Decaf
Espresso Decaf

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Reviews(1)

5.00(1)

1 rating
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Latest Reviews and Tasting Notes

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    Expert Picks Series

    269 roasts rated, avg score of 4.96

    5.00 - Average

    This coffee roast earned a Silver Medal in the Decaf division of the Golden Bean Awards. Given the discerning judgment of experts in this prestigious competition, we equate Gold and Silver level awards to five-star ratings. We catalog these types of awards to help our users find the best coffee.
    8 months ago · See more from Expert Picks

More Details

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.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema—the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.
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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