Decaf · Colombia, Sugarcane Process

$23/ 12 oz (about 20 cups)

Panela, red grape, cocoa

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Pairs well with

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Coffee from Tolima, decaffeinated in Colombia with ethyl acetate made from fermented sugarcane, then roasted like any other single origin. It keeps its sweetness: panela, red grape, cocoa.

It comes in the charcoal bag so nobody makes it at 7 a.m. by mistake. 16 g to 250 g at 92 °C, three minutes.

Whole bean. Grind it the minute you brew.

The round Fieldmark label on a kraft bag, close up in morning light

Every bag tells you when

The label prints three things: the day we roasted it, the day it peaks, and the recipe we tuned it with. Open it on that day, brew it that way, and the first cup tastes the way the bag says.

ROASTED: the day it came off the roaster
PEAKS FROM: the day it has rested enough to taste like itself
RECIPE: dose, water, temperature, time

The recipe on your bag

Weigh the dose
The first number on the label: 15 or 16 g of beans, ground medium-fine, just before you brew.
Bloom for 30 seconds
Wet the grounds with about 40 g of water at the label's temperature, and let the gas escape.
Pour to 250 g
Slow circles, keeping the bed level, finishing near the time on the label. Runs long? Grind coarser next time.