Forest's Decaf

The Decaf Condor comes to us once again from our good friends Shady and Elias onEl Vergel. As the patriarch of the family, their mother Marta had the vision to bringcleaner and more exciting coffees to market and challenge the industry. Shady andElias have made it their ultimate goal to assist their mother with this vision and usetheir expertise as coffee aficionados to do exactly that.

350 kilos
Coffee grower
Bayter Brothers
Notes in cup
Honey, Grapefruit, White Chocolate
Colombia, Tolima, Fresno
Red & Yellow Caturra
Washed - Ethyl Acetate
Locked flat shipping rate of $6.99 (USA territory).
The process
Operating as one of the flagship coffees on the El Vergel estate, the Condor is a clean collection of the red and yellow caturra growing on the El Vergel estate. Caturra is a natural mutation of the bourbon varietal that enhances sweetness and clarity from the strain. To increase traceability in the coffee, the Bayter family has broken down the caturrra varietal even further into red and yellow categories. Red caturra is known for deep sweetness while yellow caturra offers tropical fruit notes.

The decaf condor is harvested and then placed into plastic containers which makes the decaffeination process easier to control. Using a proprietary ratio of ethyl acetate and water, the producers on El Vergel plunge the coffee several times until the caffeine content falls to an exact 0.1%. Ethyl Acetate decaffeinates the coffee with intense precision without jeopardizing the beautiful profile of the Condor.


Contact us
Why do you exclusively offer Colombian coffees?

From the very beginning of The Boy & The Bear – Coffee Roastery, our mission has been to uphold a commitment to genuine and transparent coffee processes. We take pride in meticulously overseeing the journey from coffee crop to your cup to ensure we serve nothing short of the best. Our dedication extends beyond coffee; it's about sharing our rich Colombian culture with our community. At The Boy & The Bear, it's not just about the specialty Colombian coffees. It's an immersive experience that encapsulates Colombian culture, its vibrant people, spirited music, and everything that embodies the positivity and liveliness of our country. As our founder, Andres Piñeros, beautifully puts it: "The Boy & The Bear – Coffee Roastery is a magical surrealism of the Colombian coffee experience and the culture that surrounds it." We invite you to savor this enchanting journey with us.

When will my ordered coffee be delivered to my doorstep?

At The Boy & The Bear, we're committed to delivering your coffee promptly. Currently, we process and ship all orders Tuesdays, Wednesdays & Fridays ensuring a swift 2-3 day delivery service. Rest assured, your coffees will be freshly roasted just 1 to 4 days before they embark on their journey to your doorstep. We offer a flat-rate shipping fee of $6.99, making it convenient for you, no matter where you are in the US. Your coffee's journey to you is in safe hands!

Perfect brewing recipe for Filter coffee

At the Boy and the Bear, we pride ourselves on staying ahead of the industry and having a deeper understanding of coffee extraction.

Utilizing physics and data collected by ourselves and our colleagues, we have come to the conclusion that the ideal ratio for filter is 1 gram for every 17 grams (or milliliters) of water.

Our ideal beverage yield is:
10oz or 295 grams, to achieve this, we use 20 grams of coffee and 340 grams of water.

Since our coffees are a lighter development, we recommend using water in the 201° - 203°F. And remember, the better your water = the better the coffee.

For any further help or questions, email us or visit one of our cafes and ask one of our knowledgeable staff.

Happy sipping!

Perfect brewing recipe for espresso

While espresso can be a more involved extraction, a good starting point for all of our coffees is:

1:2; 1 gram of coffee for every 2 grams (or milliliters) of water.

In the cafes, we currently use 16 grams of coffee for 34 milliliters of extracted coffee at around 30 - 32 seconds in time with ideal water quality.

Since our coffees are a slightly lighter development than most, we recommend using water around 201 - 202°F.

To trouble shoot your espresso extraction, grind your coffee finer if the espresso is sour or coarser if it is bitter to taste. To increase sweetness, increase your yield. To increase body, reduce the yield.

For any further help or questions, email us or visit one of our cafes and ask one of our knowledgeable staff.

Happy sipping!

What is the ideal resting period for brewing our coffees?

When coffee is fresh out of the roasting process, the CO2 retention is at the highest point it could possibly be at. Within the first 4 - 7 days, coffee releases 90% CO2 and 10% nitrogen from the roasting process, making 7 - 14 days off roast the peak consumption time for filter coffee.

Espresso is slightly more forgiving and can still extract incredible flavors up until 6 weeks from the initial roast date.