Condor Decaf comes from El Vergel Estate in Fresno, Tolima, produced by Elias and Shady Bayter. This lot is made up of Red and Yellow Caturra and processed as a Washed EA Sugarcane decaf at 1,450 meters.
The decaffeination is designed to lower caffeine to 0.1% using a water and ethyl acetate process, while preserving clarity and flavor. In the cup, Condor Decaf shows soft citrus, dried fruit, and dark chocolate.
It’s a decaf built with structure and familiarity, while still carrying the character of its origin and process.
