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Faded

TASTING NOTES: COCONUT, MILK CHOCOLATE, MINT HUMBUG

    ROAST:

Faded is back! A smooth half-caf blend of Colombian Coconut Honey Process and Brazilian Decaf, with notes of coconut, milk chocolate and mint humbug.


Overview

Faded is back! A smooth half-caf blend of Colombian Coconut Honey Process and Brazilian Decaf, with notes of coconut, milk chocolate and mint humbug.


Brewing Recipie

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes

Description

FADED – Colombia / Brazil (Coconut Honey Process / EA Decaf Blend)

Tasting Notes: Coconut, Milk Chocolate, Mint Humbug

Origin: Colombia / Brazil

Region: Armenia, Quindío (Colombia) / Cerrado, Minas Gerais (Brazil)

Varietal: Castillo / Catuaí, Mundo Novo

Process: Honey + Coconut / EA (Sugarcane) Decaf, Natural & Pulped Natural

MASL: 1450–1500 M.A.S.L / 900 M.A.S.L

Farm: Santa Mónica / Various Farms (Regional Blend)

Producer: Jairo Arcila / Various Producers (Volcafe Brazil)

Coffee Overview

This blend combines 45% Honey Coconut Castillo from Santa Mónica in Quindío, Colombia, with 55% Happy Capybara EA Decaf from Minas Gerais, Brazil.

The Colombian component undergoes a honey process with fresh coconut added during a 72-hour anaerobic fermentation, creating creamy tropical sweetness and a complex cup profile. The Brazilian component is a regional blend from Minas Gerais, naturally processed before being decaffeinated using the sugarcane (Ethyl Acetate) method, preserving sweetness and body while delivering a smooth, balanced cup.

Farm / Processing

Only fully ripe Castillo cherries are harvested at Santa Mónica before undergoing a 72-hour anaerobic fermentation with fresh coconut. The coffee is then pulped, honey processed and dried for approximately 14 days, producing a sweet, tropical profile with excellent clarity.

The Brazilian coffee is processed as a natural and pulped natural lot before undergoing decaffeination in Bremen using the Water–Ethyl Acetate (EA) process, commonly known as the sugarcane process. The green coffee is soaked in water and steamed to open its structure before being washed in an ethyl acetate solution to remove caffeine. The beans are then steamed again to remove residual EA, dried, cooled, polished and quality checked before export.

Together, the two coffees create a rich, comforting cup with notes of coconut, milk chocolate and mint humbug.

FADED

TASTING NOTES
COCONUT, MILK CHOCOLATE, MINT HUMBUG
ORIGIN
Colombia / Brazil
REGION
Huila (Colombia) / Cerrado, Minas Gerais (Brazil)
FARM
Santa Mónica / Various Smallholders
PRODUCER
Jairo Arcila / Various Smallholders
PROCESS
Coconut Honey Process / Sugarcane EA Decaf Blend
VARIETAL
Castillo / Red Bourbon
ALTITUDE
1450–1500 M.A.S.L / 1500–1900 M.A.S.L