Aipecito Decaf

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Aipecito Decaf

Brown Sugar | Chocolate | Citrus

Origin | Colombia

Region | Aipecito, Neiva, Huila

Farm | El Shalon, El Paraiso, and La Esmerelda

Producer | Milton Garzón, William Lozada, and Hernando Hueje

Varietal | Castillo and Colombia

Process | Washed - Sugarcane Decaf

Altitude | 1500 - 1650 MASL

Roast | Medium Light Espresso and Filter

The same place, the same producers and the same commitment to quality, as Aipecito, without the caffeine.

Aipecito Decaf is a sugarcane-decaf from the three farms behind our original Aipecito lot. Rather than treating decaf as a separate or lesser offering, this coffee preserves the identity and traceability of the caffeinated coffee while presenting it in a softer, chocolate-led cup.

Size 250g 1Kg

Grind Whole Bean Espresso French Press Aeropress Moka Pot Filter

£12.35 GBP

Taxes included. Shipping calculated at checkout.

A message from Ómra

The same place, the same producers and the same commitment to quality, as Aipecito, without the caffeine.

Aipecito Decaf is a sugarcane-decaf from the three farms behind our original Aipecito lot. Rather than treating decaf as a separate or lesser offering, this coffee preserves the identity and traceability of the caffeinated coffee while presenting it in a softer, chocolate-led cup.

Producer Story

This coffee is produced by Milton Garzón of El Shalon, William Lozada of El Paraíso and Hernando Hueje of La Esmeralda in the village of Aipecito, near Neiva.

The three growers work together to create a regional coffee that reflects their shared landscape and approach to quality. The decaffeinated version comes from the same origin and producers as Aipecito, allowing the character of the original coffee to remain recognisable after processing.

After washing, the coffee is decaffeinated using the sugarcane process. The intention is simple: to retain as much sweetness, structure and regional identity as possible while removing the caffeine.

From the cupping table

Aipecito Decaf is sweet, rounded and full of familiar comfort.

Brown sugar and milk-chocolate flavours create the foundation, followed by the fruitier character of red grape and crisp apple. A subtle lemongrass quality keeps the cup fresh and prevents the sweetness from becoming heavy, while the finish is soft, clean and gently fruit-led.

It is recognisably connected to the original Aipecito, but with a slightly deeper and more mellow expression.

Flavours like brown sugar and chocolate, with red grape, crisp apple and a light lemongrass finish.

Espresso

This is our current espresso recipe for Aipecito Decaf. You can adjust the final espresso weight out for taste preference.

Ratio (ground coffee weight:final espresso weight out): 1:2

Dose: 18g

Grind Size (using a Mahlkönig EK43): 1.1

Yield: 36g

Extraction Time: 25-27 secs

Brewing Temperature: 92-94°C

Filter

We use the following V60 recipe for well rested coffees (at least 2 weeks from roast date).

Ratio (ground coffee weight:final espresso weight out):

Dose:

Grind Size (using a Mahlkönig EK43):

Yield:

Extraction Time:

Brewing Temperature:

Important Information

Roasting Day: We roast our coffee every Tuesday.
Order Cut-off: Place your order by midnight on Monday to be included in that week's roast.
Dispatch Timing: Orders placed before the cut-off are roasted and shipped within the same week.
Late Orders: Orders placed after midnight on Monday will usually be roasted and shipped the following week. However, if we have freshly roasted coffee available from the previous Tuesday's roast, we'll send that instead (while stocks last) so you don’t have to wait an extra week.

As a small-batch roastery, this schedule ensures that you receive your coffee at its freshest.

We ship all orders using Royal Mail. For coffee orders to the UK, Ireland, and select European countries, we offer:

Standard | Tracked | 48h: Reliable delivery within 48 hours.
Priority | Tracked | 24h: Faster delivery within 24 hours.

For more details, please check our Shipping Policy.

To enjoy the full flavour and nuances of your coffee, we recommend the following rest periods from the roast date:

Coffee Roasted for Filter:

Dark: 2 days
Light to Medium: 4-10 days
Very Light and/or Very Dense Coffee: 10 days or more

Coffee Roasted for Espresso:

Dark: 2 days
Medium: 8-10 days
Light: 10 days or more

Resting allows the coffee flavours to develop fully.

While these recommendations generally provide the best results, individual preferences and specific beans may vary. If in doubt, wait 2 weeks after roast date.