Finally, after about 6 months of production delays due to Descafescol being slammed and no slots being available, we have fresh crop decaf back in stock from Villamaría. Starting off with an absolute bang, we have the newly branded "Nimbus" lot - Raw Material grew Rosado seedlings at El Fénix and distributed them to the smallholders they work with in Villamaría. This lot was processed via Raw Material's trademark anoxic water pillow method (using a plastic sheet with cold water on top of the cherries as a fermentation weight) then decaffeinated in-country - and is a delight Brew Guide: Best Brewed with: Espresso, Moka Pot, French Press Medium-Heavy Roaster Influence:Roasted for solubility & balanced acidity (E.A. decaf can be intensely tropical!) and texture. Best rested: 1-2 weeks For Filter: We recommend a ratio of 65g/L and 90°C water For Espresso: 18g in, 40g out, 28-32s for a classic style of espresso. We're tasting: Pineapple lumps, tropical fruit drops, ripe papaya, madeira sherry, milk chocolate In milk: Baba au rhum & marzipan Please note - due to the nature of the physiochemical changes undergone during the decaffeination, this coffee will visually appear to be a darker roast than its actual “perceived” roast degree Traceability: Country of Origin: Colombia Region: Villamaría, Caldas Producer Group: Smallholder families from Villarazo, La Batea, and Corazol, amongst others. Farm: Field Blend of multiple producers, processed at the Jamaica Processing Station Varieties: Rosado Elevation: Farm elevations 1800 - 2100 MASL Station elevation 1300 MASL Process: Anoxic "Water Pillow" Natural / E.A Decaf: Coffees are harvested at each producers Finca before being moved to Jamaica station for processing, with floating and skimming on arrival. The cherries are then placed in a clean tank with a “water pillow” weight for a 48 hr fermentation in an anoxic environment, before being laid out on raised beds in marsequinas to dry over 20 days. Coffees them moved to Manizales for “E.A Process” (sugarcane) decaffeination by Descafecol Import Partner: Raw Material Harvest: Crop 25/26 - Arrived UK 24/08/25, 2nd year of working with Villamaría smallholders, The Story: We've worked with Raw Material for several years now, their "maximum impact coffee" philosophy aligns with our sourcing program intentions. They operate as a Community Interest Company, returning 100% of profits to producers whilst building processing infrastructure and providing training that serves entire communities. The "Nimbus" project showcases this philosophy, with the team at Raw Material distributing Rosado (née Pink Bourbon) seedlings from their El Fénix farm to smallholder families with whom they work with at their Jamaica Processing Station in Villamaría. These producers sell cherries to the station for onwards processing, including using value-addition steps such as anoxic protocols, allowing Raw Material to create large volumes of these coffees with consistent quality, and returning a higher premium to the producers involved in the project. It's this production at scale that allows Raw Material to create the volumes required for decaffeination, as there is a minimum size of 60 bags of raw coffee for the process to occur. After processing and drying, the coffee is milled and travels to Descafecol in Manizales for in-country decaffeination using ethyl acetate derived as a natural by-product of sugarcane fermentation. The EA process steams coffee to open cellular pores in the green coffee before extraction over 8 hours using the ethyl acetate to selectively remove caffeine, preserving over 95% of original volatile compounds whilst achieving 97-98% caffeine removal. Descafecol currently operates at approximately 75% capacity, creating significant bottlenecks as speciality decaf demand increases, which is why we've seen (and have purchased) increasingly large amounts of coffee decaffeinated using the same process in Germany. We've booked out 6 months of supply from the producers at Villamaría over 2 lots, continuing our purchasing relationship.