Name: POWIDL SIP
Brand: El Vergel, Elias & Shady Bayter
SKU: C-02PS-F-WB-250
Price: 12.9 EUR
Availability: InStock

100% Arabica naturally decaffeinated

CO2 neutral roasted & packaged

traded fairly and transparently

Roasted with love in Vienna

Behind the brew

The Powidl Sip, with its delicious notes of plum, apple and caramel, is simply irresistible! The high-quality Arabica beans come from the renowned El Vergel Estate in Tolima, Colombia, and were naturally decaffeinated using the gentle sugar cane process.

El Vergel, managed by the brothers Elias and Shady Bayter, is an innovation center of Colombian coffee production and combines tradition with the latest processing technology.

The result: a complex, balanced taste profile with clear sweetness, pleasant acidity and a medium body. Whether as a filter coffee, espresso or with milk - the Powidl Sip is a delight at any time of day! It showcases how exciting modern decaf can be.

Producers: El Vergel, Elias & Shady Bayter
Origin: Tolima, Colombia
Variety: Red & Yellow Caturra
Altitude: 1,450 MASL
Processes: Washed
Decaf process: Sugar Cane Process
Importer-Exporter: Forest Coffee

This coffee was named by Johanna K.!

About El Vergel

El Vergel Estate, run by the Bayter family, is a showcase for innovation and quality in Colombian coffee production. Originally specializing in avocados, a drop in prices in 2006 led to the bold decision to cultivate coffee. What began as an experiment with Catimore and Caturra quickly developed into a center for specialty coffee.

Pioneering spirit and innovation

From 2016, with the help of coffee guru Miguel Jimenez, varieties such as Geisha, Java and Red Bourbon were planted. In 2018, El Vergel went a step further and introduced natural fermentation processes. Particularly outstanding: the groundbreaking Koji fermentation process, which revolutionized the way green coffee is processed.

Research and Passion

Today, El Vergel is an innovation laboratory with over 28 varieties and a vision that combines technology and tradition. The Bayter family conducts intensive research into fermentation processes and sets new standards in coffee production.

Sustainability and Community

In 2014 and 2015, El Vergel was certified as a “Rainforest” farm by the Federación Nacional de Cafeteros – proof of their commitment to environmental protection. But the focus is not only on the environment - the farm is committed to strengthening its community. With passion and technology, they not only create exceptional coffee, but also new perspectives for the local people.

El Vergel Estate – a place where coffee is not only grown, but redefined.

About the process

Washed

Washed processing is the most common form of coffee processing. It involves separating the pulp from the bean before the beans are fermented in water tanks. This removes the remaining pulp. The beans are then sun-dried. The result is a coffee with clear acidity, complex aromas and elegant lightness.

Sugar Cane Process

The Sugar Cane process uses ethyl acetate (EA), a natural solvent obtained from sugar cane through fermentation - hence the name. EA is naturally present in many fruits and other foods.

First, the green coffee beans are steamed to open their pores.
They are then placed in a solution of water and ethyl acetate, which binds and removes the caffeine without affecting the flavors. This process is repeated several times until 99.9% of the caffeine is removed.
Finally, the beans are steamed again to remove any remaining traces of ethyl acetate and then dried. The amount remaining in the beans is several times less than in a banana.

The Sugar Cane process preserves the original aromas and flavor of the coffee, often gains sweetness, and has no off-flavors from the decaffeination process.

This coffee was decaffeinated in the country of origin, meaning a larger part of the value chain remains in the country. The short transport routes reduce the carbon footprint and guarantee the freshness of the beans.

How to brew

Filter

Ratio: 1:15 (e.g. 15g coffee to 225ml water)

Temperature: lower, approx. 88-89°C

Grinding level: slightly coarser than usual

Simple Recipe:
Bloom: 45g - 45sec
2 pours on 120g and 225g
Too much agitation leads to stalling and increased astringency.

Espresso

Temperature: Lower, about 91°C

Ratio: 1:2 as a base or shorter – I wouldn’t recommend longer.

Grinding level: Slightly finer than usual.

Aeropress

Here I can recommend Lance Hendricks’ recipe:

👉 Watch the video

30g coffee with 120g water (80-85°C)

Grinding level: Coarser than usual (French Press)

Preparation:

Pour all the water in at once.

Stir for 10 seconds.

After 1 minute, put the lid on and press for 1 minute.

Dilute with 80-120g water.

We would be happy if you shared your favorite recipe with us!

If you have any questions, please send us a message via email or WhatsApp.

Let customers speak for us

from 50 reviews

Powidl Sip und Tropic Noir

Die beiden Cafes waren bis dato die besten Decafs die ich je getrunken habe (den Brew Berry habe ich noch eingefroren). Ich habe bei sämtlichen Röstereien die ich im Laufe der letzten Jahre probiert habe auch deren (einen) Decaf den sie im Angebot hatten gekostet.

Sich auf Decaf zu spezialisieren scheint sich wohl geschmacklich auszuzahlen.
Der Tropic Noir ist schon besser (runder, süßer, die Säure kommt mehr raus, bissi "saftig" finde ich den Tropic) als der Powidl Sip... wobei beide einiges gemeinsam haben.
Ich finde sie funktionieren als Espresso besser... ich trinke aber fast immer Filter. Vielleicht 1-2/Woche starte ich meine Flair Pro 2 an.

Beim Filter-Brew muss man mMn stark in Richtung "Unterextraktion" arbeiten... deutlich gröber malen (die Bohnen scheinen brüchiger... zerdrückt mal eine mit dem Daumen), weniger Temperatur (nicht über 90°C, eher 85°C), wenig Agitation, custom Brew-Water zahlt sich da echt aus, ich empfehle auch die Cafec Abaca+ Filter (ein Mix aus Abaca und normalen Papierfasern) ...mit denen wird bei mir jeder Kaffee besser, ...oder die Cafec T90 Filter.
Wenn ich schon dabei bin... der Decaf wird mit dem Deep 27 Flower Dripper und einer Dosis von 12-13g (bei 200ml output) wunderbar.
Nein... ich werde nicht von Cafec gesponsert.

Dennoch finde ich, dass der Kaffee wie ein typischer Espresso-Roast rüberkommt, was für mich ein kleiner Dämpfer ist.
Nichts desto trotz möchte ich mich an dieser Stelle wiederholen...
"D stands for" hat den leiwondsten Decaf den ich bis dato getrunken habe.

liebe Grüße, David

David P.

03/13/2025

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POWIDL SIP

POWIDL SIP

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Let customers speak for us

Specialty Decaf. Thoughtfully sourced. Freshly roasted in Vienna.

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