colombia coffee · decaf
Decaf #2
by escape - lab à café · montreal, canada
you'll taste lemon before grapefruit. this is decaf #2, a natural colombia from escape - lab à café.
lemongrapefruitcitrus zestwineycaramelsugar canecocoabaking spicespice
the bean
- origin
- colombia
- region
- cauca
- process
- natural
- status
- in stock
decaf #2 is a colombian coffee from the cauca region, roasted by escape, lab à café. it's processed naturally, meaning the coffee cherries dry whole before milling, which draws out the fruit-forward and winey characteristics you'll notice alongside bright citrus, lemon, and grapefruit. caramel, sugar cane, cocoa, and baking spice round out the cup, giving it more body and sweetness than a typical washed decaf. because the natural process already amplifies sweetness and texture, brewing methods that allow full immersion, like a french press or moka pot, tend to suit it well, though filter brewing will highlight the citrus zest cleanly.
common questions
What does Decaf #2 taste like?
expect lemon, grapefruit, and citrus zest upfront, with a winey quality from the natural process, then caramel, sugar cane, cocoa, and baking spice in the background. it's fruit-forward but grounded by sweetness and a mild spice character.
How is Decaf #2 grown and processed?
the coffee comes from the cauca region of colombia and is processed using the natural method, where whole cherries are dried before the fruit is removed, concentrating sugars and fruit-driven flavors in the bean.
How should I brew Decaf #2?
the natural process and its pronounced sweetness and body suit immersion-style brewing like french press, though a filter brewer will pull out the citrus and spice notes more cleanly. grind fresh and keep water temperature around 92-94°c to avoid over-extracting the spice and winey notes.
about escape - lab à café
escape lives up to its name on rue notre dame ouest, where the steady hum of conversation mingles with the satisfying click of ceramic against wood. this isn't the kind of place where baristas recite origin stories like trained parrots. instead, you get the quiet confidence that comes from people who actually understand coffee extraction ratios and aren't afraid to adjust them mid-shift. the 4.8 rating from nearly 200 reviews tells you what locals already know: consistency matters more than instagram angles. watch how regulars order without looking at the menu, how they trust whatever single origin is featured that week. the milk steaming technique here produces foam that doesn't collapse before you've taken three sips. small details. but they're the ones that separate decent coffee from the kind that makes you cross downtown montreal just to get your fix.
all coffee from escape - lab à cafémontreal, canada
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