Marlon Bolaños Washed PB Decaf
Marlon Bolaños Washed PB Decaf
115g bag · Next shipment around Nov 15
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We have sampled a few decafs from Marlon Bolaños, and this was our favorite. Airworks featured our roast of this green in their first decaf subscription (definitely check them out) and now we get to share it with you. While you will notice some held in cherry, this decaf is fairly clean and over ice will remind you of peach tea. We enjoy this decaf as espresso and pour over, though it will tend to get lost in milk. A delicate, sippable coffee.
Marlon Bolaños is a young specialty coffee producer from Acevedo, Huila, Colombia, leading The Three Coffee Farmers with his brothers Hemerson and Pedro on their family farm. After a barista course at 17, he shifted from seeing coffee as just the family livelihood to pursuing quality-focused production, experimenting with varieties like Pink Bourbon, Geisha, Chiroso, Aji Bourbon, and advanced fermentation methods. His coffees are often described as having bright tropical, floral, and fruit-forward profiles.
Sold in 115g bags.
- Funk
- 0.5CleanFunky
- Intensity
- –DelicateBold
- Processing
- –ClassicAdvanced
- Importer
- KWC
- We paid
- $13.32/lb including shipping for the green coffee, before roasting
Brew it
CETO Breezy
Our recipe for decafs.
- Brewer
- V60 · Cafec Abaca filter
- Dose
- 13 g coffee : 200 g water
- Grind
- Medium-coarse · 700 µm · 23 clicks C40
- Water
- ⅓-strength Third Wave Water Classic (or 60 ppm GH + 30 ppm KH)
- Temp
- 87°C
- Bloom
- 40 g · 1 minute
- Pours
- 5 × 40 g, fast (~10 ml/s)
- Total time
- 2:45 (last pour before 2:00)
- Rest
- 3 weeks (keeps improving to 12+) off roast
- 0:00Bloom with 40 g and let it sit a full minute.
- 1:00Pour 40 g in tight circles, spout close to the bed. Take the kettle off the base.
- ~1:20–2:00Three more 40 g pours, each just before the bed is exposed.
- ~2:45Drawdown finishes. Serve warm or over ice; skip the flash chill.
Got a Switch? Pour the hot water in first so it cools toward 75°C, add the grounds, mix gently, steep 10 s, then open and continue from the second pour (hit 160 g after taring). The cold bloom tames fermenty notes. On a Deep27: 8 g : 120 g, 6 × 20 ml pours.
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