Decaf Colombia Tumbaga

This coffee comes from Colombia, with beans sourced from Cauca, Tolima, Antioquia and the Eje Cafetero. The farms sit between 1,400 and 2,100 metres above sea level; in Cauca, for example between 1,700 and 2,200 m, cooler temperatures and slower ripening boost flavour complexity. The farmers are often organised in co-operatives, such as the Tolima Grande Association with about 119 members focused on quality improvement and chemical-free cultivation. The coffee is purchased through Sucafina’s integrated supply chain that involves nearly every link within Colombia. The blend carries the alliance name “Tumbaga” (named after a traditional Colombian alloy), symbolising balance and consistency.

This decaf is roasted as an “omni roast”, a medium profile suitable for both espresso and filter brewing. The balanced roast brings out a sweet, full character. Vibrant Coffee Roasters describes the flavour as “super clean, milk chocolate and caramel with gentle acidity”. The result is a balanced, chocolatey and sweet cup. The coffee is roasted fresh every week in the Village-roastery and is best enjoyed within four weeks after roasting.

Tumbaga Decaf offers gentle, sweet aromas and flavours. The description mentions red apple, brown sugar and chocolate, while other sources add milk chocolate, caramel and even a touch of sweet citrus. The sugar-beet decaffeination adds extra sweetness; the beans are selected for naturally high body and low acidity to deliver a smooth, balanced taste. Overall, the cup stays clean, no harsh bitterness like that found in older decafs, but a fuller, pleasant mouthfeel.

First the coffee undergoes the classic fully washed process, then a natural sugar-cane ethyl acetate decaffeination. The beans are moistened and treated with ethyl acetate derived from molasses; the compound binds to the caffeine and extracts it while largely preserving the other flavour compounds. When the desired caffeine level is reached the beans are steamed to remove residues. This “sugar-cane EA” decaf is considered a natural method because it uses ethyl acetate from sugar cane instead of synthetic solvents.

All Tumbaga beans are 100% Arabica, typical of Colombian coffee, consisting of the local varieties Caturra, Castillo and Bourbon. Caturra is a compact Bourbon mutation known for good flavour and high yield. Castillo is now the most planted cultivar in Colombia, about 40% of the harvest, thanks to strong resistance to leaf rust. Bourbon is the heirloom type that tastes traditionally sweet and soft; it is less common but adds complexity and sweetness. This mix of varieties provides balanced body and a subtle fruity note.

Sucafina’s Tumbaga Decaf is part of the Originals line with a vertically integrated supply chain. Every pack sold supports the Farmgate Initiative that reinvests in the growers. The beans are selected for high body and low acidity so the sugar-beet decaf brings extra sweetness without loss of quality. Cultivation is sustainable, sourcing alternates between regions (Tolima/Cauca in summer, Antioquia/Eje in winter) to spread harvest pressure. Latin American sources also highlight co-operatives such as Tolima Grande that farm organically and ban chemicals. Ecological and social factors are prioritised so producers benefit from stable demand and fair prices.

A variety of brewing methods are recommended for Tumbaga Decaf. It can be prepared as both espresso and filter coffee. Some tips:

• For espresso, use a fine grind and brew with plenty of pressure at around 90–93 °C (aim for filter-style concentrations near 1:2, including an early pre-infusion for full extraction).
• For filter or manual methods (such as an AeroPress or Clever Dripper), a medium-fine grind is recommended. Start with, for example, 18 g of coffee to 250 ml of water and adjust the ratio to taste.
• Make sure your equipment is clean and use a digital scale and timer for consistent results.
• Feel free to tweak the brew method: this coffee performs well in a standard drip brewer, an AeroPress, or a moka pot.

No major international awards have (yet) been announced for this decaf, but it is appreciated as a specialty coffee. In tests and shop ratings it regularly scores above 80 points (the specialty threshold). One example is a cupping score of 86.25 (out of 100) reported by a European retailer. Under SCA criteria that classifies it as a quality coffee with no significant flavor defects. Online reviews are also enthusiastic; customers call it "the best decaf" they have ever tasted (there are only positive customer ratings on sites such as Avatar Coffee). In short, even without big prizes, the scores and feedback point to an excellent decaf.

The coffee comes in a plain, artisan-style kraft paper pouch with a plastic inner liner for freshness. On the front is a printed illustration featuring The Village Coffee logo and a bat, plus the word DECAF (see image). This retro-inspired print gives the package a rugged look. The plastic liner keeps the coffee protected from air and moisture; users are advised to dispose of the liner with plastic waste and the outer paper with recycled paper. Several sizes are available (from 250 g up to 2.5 kg) with similar graphics on each bag.

Tumbaga Decaf is available from The Village Coffee & Music (in its Amsterdam shops and online) in various package sizes. Pricing starts at €9.50 for a 250-gram bag. Larger packs (500 g, 1 kg, 2.5 kg) are also sold. At foreign specialty roasters the price is similar or slightly higher, for example around €10–13 per 250 g (an Australian retailer lists 22 AUD for 250 g). Because Sucafina purchases it continuously and loosely labels it as an Originals lot, availability is fairly stable, but stock can still vary with harvest and demand.