Brandywine Coffee Roasters brings us a decaf that defies expectations: El Vergel's natural-processed Colombian grown at 1,450 meters. Using the EA (ethyl acetate) decaffeination method—a natural, fruit-derived process—this coffee retains the vibrant character that makes Colombian single-origin coffees so celebrated. The result is a cup that delivers honey sweetness, bright orange acidity, and lush tropical fruit notes without a trace of the flat, muted profile that plagues lesser decafs.
El Vergel Estate has built a reputation for meticulous processing and varietal experimentation. This lot showcases Red and Yellow Caturra varieties, fermented naturally with the cherry intact to amplify fruit complexity. The sweetness is pronounced but never cloying—think ripe stone fruit drizzled with wildflower honey.
Tasting Notes
Expect a medium body with syrupy mouthfeel and gentle acidity that leans citrus. The honey note anchors the cup, while orange zest and guava-like tropical fruit dance across the mid-palate. The finish is clean and lingering, with a subtle floral whisper that invites the next sip. This is decaf for people who take coffee seriously.
Brew Methods
This coffee excels as pour over (V60, Kalita Wave) where the fruit clarity really shines. French press brings out the honey sweetness and fuller body. It also pulls beautifully as espresso—expect a creamy, fruit-forward shot that works solo or in milk drinks. Avoid over-extraction; aim for balanced sweetness rather than pushing for strength.
About the Roaster
Brandywine Coffee Roasters sources with intention and roasts to highlight origin character. Their decaf selection reflects the same quality standards they apply to their caffeinated lineup—no compromises, just great coffee.
Not sure which grind size or brewing method to start with? Clive's team is here to help dial in your setup and recommend equipment pairings that'll make this coffee sing.
Brandywine Coffee Roasters brings us a decaf that defies expectations: El Vergel's natural-processed Colombian grown at 1,450 meters. Using the EA (ethyl acetate) decaffeination method—a natural, fruit-derived process—this coffee retains the vibrant character that makes Colombian single-origin coffees so celebrated. The result is a cup that delivers honey sweetness, bright orange acidity, and lush tropical fruit notes without a trace of the flat, muted profile that plagues lesser decafs.
El Vergel Estate has built a reputation for meticulous processing and varietal experimentation. This lot showcases Red and Yellow Caturra varieties, fermented naturally with the cherry intact to amplify fruit complexity. The sweetness is pronounced but never cloying—think ripe stone fruit drizzled with wildflower honey.
Tasting Notes
Expect a medium body with syrupy mouthfeel and gentle acidity that leans citrus. The honey note anchors the cup, while orange zest and guava-like tropical fruit dance across the mid-palate. The finish is clean and lingering, with a subtle floral whisper that invites the next sip. This is decaf for people who take coffee seriously.
Brew Methods
This coffee excels as pour over (V60, Kalita Wave) where the fruit clarity really shines. French press brings out the honey sweetness and fuller body. It also pulls beautifully as espresso—expect a creamy, fruit-forward shot that works solo or in milk drinks. Avoid over-extraction; aim for balanced sweetness rather than pushing for strength.
About the Roaster
Brandywine Coffee Roasters sources with intention and roasts to highlight origin character. Their decaf selection reflects the same quality standards they apply to their caffeinated lineup—no compromises, just great coffee.
Not sure which grind size or brewing method to start with? Clive's team is here to help dial in your setup and recommend equipment pairings that'll make this coffee sing.
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