Half Caff • Colombia • Anaerobic Fermentation x Sugar Cane Decaf

About the coffee beans

Half the caffeine, none of the compromise. We’ve brought together two Colombian coffees to make a half-caff that’s got plenty going on. No sad decaf energy here.

The first half is El Indio, a sugar cane decaffeinated coffee made up of lots from 175 smallholder farmers in Tolima, Colombia. The caffeine is removed using a naturally derived compound called ethyl acetate (EA), found in fruits such as bananas and produced during the fermentation of sugar cane. It gently binds to the caffeine in the green coffee before being washed away, leaving much of the coffee's original flavour intact. It's a great way of keeping all the good stuff without all the caffeine.

Joining it is a rather funky anaerobic fermented coffee from Finca Siracusa in Caldas. Grown at altitude in Colombia's coffee-growing heartland, the coffee is carefully selected and processed to bring out its natural sweetness and character. The result is a lot with some serious personality.

Together, the two make something really rather lovely. Think maraschino cherries, ripe figs, a little fermentation funk and plenty of sweetness, all wrapped up in a lovely rounded body. It's fruity, a little wild and wonderfully moreish.

A proper coffee for when you fancy another cup but perhaps don't need quite so much caffeine. Half the caffeine, all the flavour.