Marlon's Washed Decaf
$
8.6
/lb
This decaffeinated coffee offers an impressively complex and sweet profile. Expect notes of sugarcane, panela, caramel, and coconut, supported by a vibrant acidity when hot. As the cup cools, the sweetness becomes even more pronounced while the acidity softens, revealing layers of coconut and confectionary-like flavors. The result is a remarkably sweet, balanced, and expressive decaf that challenges expectations of what a decaffeinated coffee can be.
Taste Profile
Variety
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How this coffee was produced
A Washed Process with an EA Decaffeination
Harvesting and Stabilization
The cherries arrive at the farm, where they are floated to remove defects before being depulped.
Processing & Fermentation
The depulped coffee is placed in tanks without water and undergoes a four-day fermentation. After fermentation, the coffee is thoroughly washed to remove the remaining mucilage and prepared for drying.
Drying & Decaffeination
Once dried, the coffee is sent to Descafecol for decaffeination using the sugarcane ethyl acetate (EA) process, a method that preserves sweetness and cup quality while naturally removing caffeine.
Marlon Bolaños
Marlon grew up knowing coffee as his family’s livelihood, but it wasn’t until a barismo course at 17 that he began to see its deeper potential. What started as curiosity became commitment: planting differentiated varieties, refining fermentation through trial and error, and building Three Coffee Farmers alongside his two brothers. From the spring water filtered through rock on his farm — now known among competitors as “champions’ water” — to his dream of producing a winning auction lot, Marlon represents a new generation of producers shaping their future with intention, patience, and vision.
The Three Coffee Farmers
Marlon's farm is a generational piece of land that together with his brothers, they want to create an speciality hub in Acevedo, Huila
1670 m
10 Hectares & 10 employees during harvest season
Pink Bourbon, Chiroso, Geisha, Castillo, Caturra
Sept - Nov
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