Faded (Low Caf)

Coffee Info

This blend brings together beans from two incredible farms—each with its own story, style, and people behind the process.

Farm Info

El Vergel Estate – Home of the Decaf Beans

Nestled in Tolima, Colombia, El Vergel Estate has been in the hands of the Bayter family since 1995. Originally focused on avocados, everything changed in 2006 when market shifts nudged them toward coffee. They started experimenting with varieties like Catimor and Caturra—and never looked back.

By 2016, with help from coffee expert Miguel Jimenez, they took things up a notch, planting high-quality specialty coffee varieties. In 2018, they leaned fully into natural processing methods, fine-tuning fermentation techniques to bring out the best in each bean. One of their standout innovations? The Koji fermentation method—something that’s really turned heads in the specialty coffee world.

Today, El Vergel is run by Martha Montenegro and her sons Elias and Shady, a team that blends passion, precision, and innovation. They’re committed not just to great coffee, but to creating positive impact across their community.

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Brayan’s Farm – Coconut Co-Fermented Beans

Further south in San Adolfo, Huila, you’ll find Brayan, a young producer carrying on his family’s deep-rooted coffee legacy. Growing up on a farm in Acevedo, coffee wasn’t just a crop—it was a way of life. His dad passed down the craft, and over the years, Brayan made it his own.

Today, he works with a tight-knit group of around 60 family members and neighbours, all sharing the same mission: grow exceptional coffee and share it with the world. For processing, Brayan partners with Forest and the Ancla facility, where careful fermentation and drying methods help unlock the full potential of his beans.

One of his standout creations? A coconut co-fermented Pink Bourbon, packed with tropical flavour and character. It’s the kind of coffee that speaks volumes about the place it comes from—and the people behind it.

Process Info

Decaf Process:

1. Flavor First – The whole process begins with a special fermentation process to bring out unique and delicious flavours in the beans.
2. Caffeine Removal – The beans are placed in circular containers filled with a mix of water and ethyl acetate (a natural compound found in fruits).
3. Gentle Extraction – This mixture gently removes caffeine, bringing the levels down to just 0.1%, while keeping the flavour intact.
4. The Result – You get a cup that’s smooth, flavourful, and totally satisfying—without the caffeine.

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Coconut Co-Fermented Process:
1. Handpicked Cherries – The process here starts by selecting the finest Pink Bourbon coffee cherries.
2. Co-Fermentation – These cherries are fermented with dehydrated coconut and coconut water in sealed tanks for 144 hours. This step infuses the beans with rich tropical notes.
3. Sun + Lemon Peel Drying – After fermentation, the beans are dried for 30 days alongside lemon peel. This gives them a bright, citrusy finish. We use a mix of sun-drying and mechanical drying to ensure even results.
4. Flavour Lock-In – The dried coffee is then stored in GrainPro bags for 45 days. This stabilisation period lets the flavours settle and develop even further.
5. Ready to Enjoy – After milling, you’re left with a one-of-a-kind coffee that bursts with notes of citrus, coconut, and kiwi, wrapped in a creamy, tropical body.

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