La Plata Decaf – Huila, Colombia

This decaffeinated lot comes from a small group of producers in La Plata, Huila. In the cup: jam, dark chocolate, lemon zest—a sweet, balanced profile.

A field blend of Colombia’s most widely planted varieties: Castillo, V. Colombia, and Caturra. The first two are Catimor hybrids, prized for their disease resistance. Caturra, by contrast, is a natural Bourbon mutation—more delicate, and more vulnerable, but often contributing depth and nuance in the cup.

Decaffeinated with Sugar Cane Ethyl Acetate Decaffeination, by Descafecol a company in the outskirts of Manizales in Colombia.

Flavour Notes: Jam, dark chocolate, lemon zest

What is the roast recency?

Sey doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Sey typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.