Condor Decaf

Description

Some coffees are born from urgency.
Decaf Condor is born from patience, experimentation, and a quiet refusal to accept that “decaf” should mean “less interesting.”

The story starts in 1995, when the Bayter family first rooted themselves in agriculture at El Vergel Estate in Tolima, Colombia. Coffee arrived later, in 2010, and by 2015 the first harvests were already speaking for themselves. But the real turning point came in 2017, when Martha, Shady, and Elías faced a familiar problem: how to add more value to coffee in a way that still felt true to its origin. Instead of stepping back, they leaned in, exploring new processing methods and closing the distance between producer and roaster through innovation rather than compromise.

Decaf Condor is one of those answers.

It begins with carefully selected coffee from El Vergel, where fermentation is already treated like a craft rather than a step. The caffeine is then gently removed using a sugarcane-derived ethyl acetate process. In simple terms, the beans are steamed, then bathed in a natural solution made from sugarcane fermentation that selectively removes caffeine, bringing it down to around 0.1 percent. The coffee is then dried back into balance, without losing its structure or personality along the way.

What’s left is not a shadow of coffee, but a different expression of it.

In the cup, Decaf Condor is smooth, rounded, and quietly comforting. Roasted almonds lead the way, followed by brown sugar sweetness and a soft citrus lift that keeps everything bright and composed. It’s familiar in the best way, like something you didn’t realise you were missing until it arrived.

This is El Vergel doing what it does best: turning constraint into creativity. A family-run farm that treats innovation like a daily habit, not a headline, and continues to reshape what specialty coffee can look like from origin onward.

Decaf Condor doesn’t ask for attention. It just earns it, one calm sip at a time.