Decaf #2

About This Coffee

This decaf coffee is Castillo from El Paraíso in Cauca, Colombia, grown at 1,960 meters by Diego and Alex Bermúdez. The team applies a double fermentation with pulp using their Paraíso Red Fruit culture, followed by a thermal shock, then decaffeination via ethyl acetate (EA) sugar cane method to preserve sweetness and character. The cup features dark fruit, cherry, caramel, cocoa, dried fruit, vanilla, and hints of citrus and spice, with a balanced, smooth finish.

Origin

Cauca (Colombia)

Flavor Notes

Cherry, Caramelized, Cocoa, Dried Fruit, Vanilla, Citrus Fruit, Spices, Dark Pitted Fruit

Roast Level

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Processing

Thermal Shock, Double Fermentation With Pulp, Ethyl Acetate (EA) Decaffeination (Sugar Cane Method)

Typology

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Buy from Roaster

Escape Coffee Company

David Boucher co founded Escape Coffee in 2018 in Montreal after two years of traveling the world in search of more meaningful work, and the name reflects coffee as a moment of escape to visualize and get energized. Every product is certified carbon neutral, and all Montreal Island deliveries are made electrically using a Tesla Model Y with trailer attachment. The roastery organizes its coffees into four distinct series: Limited for rare micro lots, Bright for light roasts suited to both espresso and filter, Warm for medium bodied comfort cups, and Dark for those who like it bold. Origins span Brazil, Colombia, Ethiopia, Guatemala, Haiti, India, Indonesia, Kenya, Nicaragua, and Tanzania, with flavor profiles that venture into territory like rose petal pomegranate and Thai basil dune pepper. A dedicated team member manages social and environmental responsibilities within the company, and the founding values are ordered plainly: planet first, humans second, profit last.

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