Chocolate, Viennese Biscuit
Condor Decaf is a Colombian single origin from El Vergel, processed using the EA Sugarcane method and roasted to order in Herne Hill. It drinks with the warmth and depth you'd want from any good coffee - chocolate and Viennese biscuit, clean and satisfying - whether you're pulling it as espresso or brewing it long.
Decaf done with real backbone
Decaf sometimes gets treated as an afterthought - a box to tick rather than a coffee to enjoy. Condor is neither of those things. It's a Colombian single origin from El Vergel, processed using the EA Sugarcane method, which uses ethyl acetate derived from sugarcane to remove the caffeine without stripping the character from the bean. The result is a cup that tastes like a proper coffee: chocolate and Viennese biscuit, warm and settled, with a richness that makes you forget you're not drinking the full-caffeine version.
Press Coffee roast it to order in Herne Hill, so it arrives fresh. The Red and Yellow Caturra varieties from El Vergel tend to produce clean, sweet cups, and that comes through here - this is a coffee that holds up well as espresso or through a filter, morning or evening, with milk or without.
If you've been putting off exploring decaf because you expected something thin or flat, Condor is a reasonable place to change your mind.
About the Roaster
Press Coffee started life in 2013 as a single espresso bar on Fleet Street, grew to seven sites across Central London, and in 2019 found its footing with a roastery in Herne Hill. Andy and Nelly now run it as a focused roasting operation - sourcing, roasting and supplying coffee to wholesale partners and home brewers alike, with a small, close-knit team who take the coffee seriously without making a performance of it.
