YES......Same notes but DECAF. It's sweet, fruity and refreshingly clean with juicy notes of blueberry, strawberry, mango, lime and clementine. A real fruit bomb!
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This coffee comes to us through a partnership between Belco Coffee and a local group of Indigenous Nasa Wesx peoples in the highlands of Tolima. Their partnership is spearheaded by a group of young Nasa Wesx who have dedicated themselves to returning to the land and bettering their local community. These “Young Professional People”, or “Yuppies”, are excited to bring fresh passion to their people’s coffee heritage and we’re proud to support their efforts!
The new generation’s fresh perspective is clear in choosing a natural process for this lot, and their commitment to quality is obvious from the first sip. This coffee reminds me of high-end natural process Costa Rican coffees – super fruity and downright juicy sweet with plenty of body to spare. But the finish is where it really shines – clean, quick and refreshing. We tested a range of roast levels and got notes ranging from blueberry, strawberry and blackberry (or as I call it, the Berry Trinity) to mango, lime, passionfruit and even fruity pebbles. It’s a fruit bomb, ya’ll! The Yuppies of the Nasa Wesx took a big swing with this one, and they knocked it right out of the park.
Reminder! This coffee is raw, you must roast it before brewing
Recommended Roast Range: City to Full City (Light to Medium)
We like this coffee best at City + (Light-medium) or as first crack has begun to trail off. For a brighter and more floral focused cup, end the roast early in first crack, between 30 seconds to a minute into development. If you find the acidity too intense, push the roast into full medium, or just after first crack has ended. This coffee benefits from prolonged rest, up to a week post roast, depending on your roaster and profile.
Belco Coffee - " Yuppie is the coffee of the new generation of indigenous coffee growers. Rather than study or work in the big cities, young growers have decided to help each other restore hope to the future of Colombian coffee, within the ASOCANAFI association. Together, they manage several plantations and process the coffee in the shared washing station provided by the association. Sustainability, the environment and quality are the watchwords that guide their day-to-day production.
Each family owns between 2 and 4 hectares. These terroirs are protected lands for these native peoples, with over 6,000 trees per hectare. They are the guardians of one of Colombia's largest nature reserves. This land and their beliefs in caring for Mother Earth make them the best allies for producing one of Colombia's most respectful coffees, using organic farming practices.”
I’ve roasted around 5lbs of this Yuppie decaf in my SR800. I am convinced this is top 5 best coffee I’ve ever had. The bouquet is noticeably fruity and very forward in the cup. On the palate, fruit and berry flavors are pronounced with a pleasant sweetness. The sweetness comes out best as the cup cools.
One caveat, decafs as a whole, are more difficult to roast and brew well. This coffee was no exception. Perhaps a little more challenging as it is a little darker and more roasted looking than other decaf coffees I’ve roasted. I roast this coffee much more by smell and sight than a specific roast profile since you can’t really see any color changes through the drying and yellowing phases.
I’m not accustomed to roasting decaf coffees, but I wanted something that sounded promising for nighttime drinking or just when I don’t want the caffeine.
The claim of all the same notes as the regular Colombia Yuppie Natural was a bold claim, and I questioned whether the coffee would live up to it. It does.
I’ve never had a decaf with heavy fruit notes, or really any decaf that I was satisfied with for daily drinking, or to drink on its own as opposed to blending for a half-caff.
I’m kind of blown away at how good it is. It doesn’t smell as I would expect it to, so I was wondering if some of those savory notes that I can smell would carry over to the taste. I don’t think they do. I raised the power a bit for a hotter and faster drying and maillard, and then reduced power and increased fan to the finish. I think the faster drying and maillard seem to be important in preserving as many fruity notes as possible. I also shortened development time because apparently decafs can run off the rails a bit quicker if you’re trying to achieve a light or light-medium roast.
When roasted correctly, this coffee is a fruit bomb. I’m wondering when this one is gone if I’ll be able to find a satisfactory substitute, because this decaf is very special.
I’m new to roasting coffee, started about two months ago. This is the first decaf I have roasted, and out of all the coffees I have ever had I would put it most definitely in the top three best decaf coffee I have ever had. Wonderfully fruity and I roasted a little darker than expected. Really happy with my purchase
Very interesting flavor. Definitely has Umami notes like the other reviewers have noted. But I didnt find it unpleasant. Just different. I didn't notice any fruity flavors in it -- but my coffee is only about a day or so after roast so not well rested. lol. Nice aroma - maybe a hint of something floral -- surprisingly it seems a bit tea like with a strong funky after taste. I think if you want to try something completely different - this is one to try.
Oh BTW, I roasted it using a decaf profile on my Kaffelogic Nano 7 and left it medium light (2.7). But it came out looking quite dark. With some surface glistening -- almost like a dark roast. Maybe I need to go even lighter next time and flatten out the roast. Its possible that this coffee requires a very delicate touch.
This coffee immediately stands out for its intense umami character, with a savory note that strongly Parmesan cheese. While there are underlying hints of fruit and berry sweetness trying to come through, the dominant savory, cheese-like flavor ultimately overwhelms the cup for me. It’s certainly distinctive and may appeal to adventurous palates, but the pronounced Parmesan note made it difficult for me to fully enjoy the fruit elements
Raw beans smell savory like others say, like soy sauce. I hear this is a byproduct of the EA processing. My goal was to roast them as hot and quick as possible, keep the ROR steadily decreasing to avoid baking. In the end, it still has that strong savory note...but somehow I can't get enough of it?? It seems to be right on the edge of a very interesting berry punch flavor, and it might be getting there slowly with some rest. I'll keep tasting it over the week and see if it develops further. I'll try other roast levels as well. As for now, day 1 medium roast... it's interesting at the very least.
Alas - I'm going to have to agree with Andrew T on this review. My attempts at roasting this coffee on a Gene Cafe have all ended in unpalatable cups with strong umami flavors. There are also hints of something else underneath which might be promising... good fruity chocolate... but I can't find a way past the unpleasantness.
(I will mention that I've also roasted the regular (non-decaf) of version of this coffee. I think it's excellent and I highly recommend it. Just not the decaf counterpart.)
You often hear about how a decaf coffee "is barely distinguishable from the original," but let's face it: it's almost never true.
It is definitely true of this one. It may be the first decaf I've had that I can say that about. I don't know what they did to maintain the flavor, but they did it.
Is it just me? Unroasted this smells strangely savory. Roasted this smells like a top ramen chicken flavor packet. Not good. Too bad I ordered 3 pounds of it. 🤦♂️ Do I just have an off batch? No trace of "fruit" in this, in scent or taste, before or after roast.
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