Coffee Description
As our tagline says, “Life’s too short for bad coffee,” and at Crema.co, we work really hard to make sure the decafs we curate make the grade. This intensely sweet offering features flavor notes of banana bread, cherries, and chocolate pudding along with bright acidity and smooth medium body.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium/Dark
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Medium/Dark
Variety
Caturra
Process
Washed
Elevation
1500-1900 masl
Region
Huila
About Desarrollo Producer Group of Colombia
Ritual Coffee Roasters has had the pleasure of working with the Desarrollo producer group around the town of Gigante, Colombia, for a number of years now, so they’re extra happy to announce the launch of Los Gigantes Decaf. In an effort to create a decaf that matches the caliber of their regular offerings, they pre-selected coffees with a bright and sweet profile before sending them to decaffeinated.
At the Descafecol plant in Manizales, Colombia, caffeine is removed via "The Natural Decaffeination Method." In short, molasses extracted from sugar cane is fermented, creating a natural alcohol (identical to what is found in wine and beer as well as vegetables and fruits). The alcohol is then mixed with acetic acid (a compound in vinegar), and used to extract caffeine from coffee beans. The resulting decaf coffee not only retains its profile intact, but is intensely sweet and fruited with a touch of the savory.
Huila, Colombia
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Approachable and mild flavors like caramel sauce and fresh croissant stand out at the beginning. As it cools, a jam-like sweetness emerges with a slick body and short, dry finish. "
Ritual Coffee
When Ritual opened its doors on Valencia Street in 2005, they started what many call a coffee revolution in San Francisco. Their goal then—and their goal now—is to craft the very best cup of coffee available anywhere. Period. A pioneer in the recent shift of consciousness that has defined the modern coffee industry, they’ve learned a lot over the years. Still, the care and attention they lavish on their process is unchanged as they work to bring the very best out of the coffees they painstakingly choose, roast, and deliver fresh to coffee lovers worldwide.
With 5 retail stores in the bay area and a roasting facility in the SoMa district of San Francisco, Ritual takes pride in a growing number of direct trade relationships with coffee producers around the world, working with farmers to help them improve their quality with each passing season.
