Wired Enough Decaf

About the Coffee

This decaf comes from Colombia, produced by Deyvid Leandro and the Barbosa family. The coffee is a Regional Field Blend (Excelso), a grade that typically combines several varieties grown across a defined area. Colombia's diverse growing regions produce Excelso lots at elevations that support slow cherry development, which gives the beans more density and sugar content going into processing.

The coffee is processed naturally, meaning the cherries are dried whole before milling. This keeps the fruit in contact with the bean during drying, which takes longer and requires careful monitoring to prevent fermentation from going off course. After processing, the green coffee is sent to Swiss Water Process in Delta and Burnaby, BC. Their decaffeination method circulates water that's been saturated with coffee solids (called Green Coffee Extract) through the beans, drawing out caffeine while leaving other soluble compounds in place. No chemical solvents are used. The process typically removes over 99.9% of caffeine.

Spilt Milk roasts this one to a medium level, making it suitable for both espresso and drip brewing. For espresso, they recommend resting it 10 to 21 days after the roast date. For filter, they suggest waiting 3 to 4 weeks for best results.

About Spilt Milk

Spilt Milk started as a café in Revelstoke, BC, built around coffee, food, and the community that passes through a mountain town. After years in hospitality, the team decided to start roasting their own coffee rather than sourcing it from elsewhere. Roasting gave them more control over what ends up in the cup, both in the café and for people brewing at home.

Their lineup is split into two ranges: an Everyday range built for reliability and ease of brewing, and a Premium range for more expressive, seasonal coffees. The thinking behind both is the same: make good coffee feel straightforward, not intimidating.