Trigger - Colombia El Indio Natural Decaf Espresso 250 g

Whole-bean specialty coffee from Colombia, roasted by Trigger roasting brand. Dark roast, perfect for espresso machines and moka pots The brew resembles the flavour of chocolate, lime and red fruits.

Country: Colombia

Region: Tolima

Farm: El Indio

Processing: Natural

Method of decaffeination: Sugarcane

Altitude: 1500-2150 m a.s.l.

Variety: Caturra

Cupping score: 87 / 100

ABOUT THE COFFEE

A decaf espresso coffee that makes no apologies for its lack of caffeine. El Indio is a Colombian decaf coffee that we roasted specifically for espresso. The beans come from Planadas in the Tolima department, where about 175 farming families, organized into local associations, grow coffee at altitudes between 1,500 and 2,150 meters above sea level. It grows in volcanic, clay-loam soil. Tolima regularly appears in the Cup of Excellence because coffees from this region have a distinct character and clean taste. It serves as a great base for a decaf espresso. Caffeine is removed using the EA method, which relies on natural ethyl acetate derived from sugarcane. First, the green beans enter a steam chamber and are saturated with spring water. Then, for 8 hours, they remain in contact with ethyl acetate, which binds the caffeine without disturbing the remaining compounds. Thanks to this, you won't taste the flatness typical of an average decaf in your cup. Sweet chocolate takes center stage. Beneath it, red fruits and a light lime acidity appear, keeping the shot balanced. With milk in a cappuccino or flat white, the chocolate becomes even more pronounced. If you want to drink an evening espresso without caffeine that tastes like real espresso and not a memory of one, this is the coffee. You're welcome. We tailored the roast profile for espresso machines and manual levers. We wanted to bring out the sweetness and body from these beans that a good espresso needs. Good decaf coffee doesn't have to explain itself to anyone. This one even less so.

ROASTER'S OPINION

El Indio in its espresso version has nothing in common with a flat, sad decaf from an office coffee machine. The shot is dominated by dense chocolate sweetness, with red fruits and lime acidity underneath. It tastes like a fully-fledged espresso, just without the caffeine. It works great on its own and with milk. Caffeine was removed from the green beans using the EA method, with ethyl acetate from sugarcane, which preserves the sugars and aroma—the very things you taste most in espresso. We simply matched the roast profile to it. We brew it ourselves in a portafilter in the evenings, when caffeine is no longer needed, but good espresso still is.

RECIPE: dose: 19 g / yield: 44 g / time: 28 s

Store in a dry and cool place.