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Decaf 100% Colombian<br>Single Origin Coffee<br>2 lb - Ground
Decaf 100% Colombian Ground Coffee Single Origin
Decaf 100% Colombian<br>Single Origin Coffee<br>2 lb - Ground
Decaf 100% Colombian<br>Single Origin Coffee<br>2 lb - Ground
Decaf 100% Colombian<br>Single Origin Coffee<br>2 lb - Ground

Decaf 100% Colombian
Single Origin Coffee
2 lb - Ground

$ 26.99

Medium Roast, Ground

Tasting Notes:
Winey, fruity, balanced acidity.

Ingredients:
Coffee
Two Ways to buy:
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  • Description
  • HOW TO BREW
  • HOW TO DRINK
  • RECIPES
  • REVIEWS

Decaf 100% Colombian
Single Origin Coffee
2 lb - Ground

Medium Roast, Ground


Tasting Notes:
Winey, fruity, balanced acidity.

Ingredients:
Coffee


Decaf 100% Colombian

Originating in Colombia, this unique and balanced decaf coffee is sweet and delicately fruity. The classic Colombian profile, mildly sweet, medium-bodied, they have the most recognizable coffee flavor to most North Americans. Our full-bodied, winey roast has an exquisite dry finish, and balanced brightness and acidity with hints of walnut.

 


About Colombia

While no one knows for sure, it is said that the coffee plant was first introduced to Colombia in the early 1700s by the Spanish settlers. The Colombian natives were hesitant at first when it came to planting these coffee trees because it can take up to 5 years before you can harvest the coffee cherries. To convince the Colombians to plant these trees, the archbishop of Colombia ordered everyone to plant 3 or 4 coffee trees as penance at confession instead of the traditionally used silver. With this new rule in place, many coffee trees were planted on the land. Even though stories say that coffee arrived in Colombia in the 1700s, the first documented export of coffee from Colombia was in 1835 with a total of 2,560 bags. Coffee grows well in this area due to the dense hills and mountains with a wet climate and high elevation..





How Our Coffee is Roasted

Because coffee can differ by variety, elevation, and processing, all coffee cannot be roasted the same. Because of this, the roast is the most important part of producing a really good coffee. Like all great family secrets, the art of roasting our specialty coffee has been passed down from one generation to the next. For over 80 years, we have carefully selected, blended, roasted, and packed what we believe is the world’s finest coffee. We roast our premium coffee beans in vintage roasters with a novel drum design. This allows for better airflow and reduces the risk of over-roasting, which can cause a burnt flavor. Different compounds are developed during this roasting process at different times. By controlling the chemical reactions taking place in the bean during the roast, we can change or determine the flavors in the final cup!

Medium Roasts – Our Medium Roast start to roast out some of the most subtle flavors. As well as showcasing the distinctive qualities of the bean’s origin, it will also bring up caramelization and body.



 

There are many different ways to brew coffee. Some methods are very quick (e.g., espresso) while others can take hours (e.g., cold brew).
And each method results in a slightly different coffee experience. Below are the most popular brewing methods. Enjoy!
For best results,
start with cold, filtered water.
Water temperature for all brewing methods:
Water temperature for all brewing methods: 195º-205º
1 serving = 2 Tbs ground coffee + 6 oz water
1 Serving: 2 Tbs coffee + 6oz water
2 servings = 4 Tbs ground coffee + 12 oz water
2 Servings: 4 Tbs coffee + 12oz water

brew GUIDE

Cold Brew
EXTRA COARSE/ COARSE GRIND
(CLICK FOR MORE INFO)
Grind: Extra Coarse or Coarse
  • Add approximately 250 grams (or 8 oz) of freshly coarse ground coffee to a large pitcher or similar container.
  • Pour approximately one liter (or 1 quart) of cold, freshly filtered water over the ground coffee. Stir gently.
  • Cover container and let steep in refrigerator for 12 hours.
  • After coffee steeps, place a cheese cloth over a mesh strainer and pour the coffee into a clean container.
  • Add water to adjust for strength.
  • Pour desired amount over ice and enjoy. (Coffee can be stored in the fridge for up to one week.)

French Press

COARSE GRIND
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Grind: Coarse (comparable to sea salt)
  • While water is heating up add ground coffee to French press carafe.
  • Pour water over ground coffee and stir with a wooden spoon or spatula.
  • Place lid on top of carafe and wait four minutes to allow the coffee to brew.
  • After four minutes is up, slowly push the plunger down until it reaches the bottom. (Turn pouring slits in top to face spout to allow air release.)
  • Pour and enjoy!

Drip Coffee

MEDIUM GRIND
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Grind: Medium grind (looks like sand)
  • Place paper filter in basket of coffee maker
  • Add the desired amount of ground coffee to filter.
  • Add water to machine reservoir.
  • Press start button to brew!
Pour Over
MEDIUM FINE GRIND
(CLICK FOR MORE INFO)
Grind: Medium Fine
  • While water is heating, place filter into top drip portion of your brewer
  • Pour ground coffee into filter
  • Pour the heated water over the ground coffee in a circular motion.
  • Water level should be ¼ of the way under the brewer rim. Allow the coffee to drip into your mug. This will take between 2.5 to 3 minutes.
  • Remove brewer and enjoy!
MOKA POT
MEDIUM FINE GRIND
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(Moka Pot Required)
Grind: Medium Fine
  • Pour hot water (amount based on serving size) into the bottom of the Moka pot.
    •  Then add the ground coffee to the built-in filter.
  • Screw on spouted top tightly and place on stove top.
    •  Heat pot on medium heat.
  • As it heats up, IF you lift the lid, you will see your espresso coffee fill up the top portion of the Moka pot. When coffee finishes spurting out of the top, that’s when you know it’s done.
  • Remove from heat and serve!
TURKISH COFFEE
EXTRA FINE GRIND
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Grind: Extra Fine/Turkish
•   Using a traditional Cezve or Ibrik (or any small pot if you do not have a traditional Turkish coffee pot , mix very finely ground coffee with water (we suggest 1 coffee cup or 1.7 oz. of cold water and 2 teaspoons of finely ground ground coffee)
•    If you prefer sweet coffee, mix in your sugar now as well
•    Place your pot on low heat and let cook while stirring gently.
•    When coffee is about to boil and foam rises, remove from heat, and divide foam into each coffee cup.
•    Return pot to heat and let coffee return to a boil one more time before pouring it into cups
•    Enjoy!

Because it's unfiltered, Turkish coffee will have a more robust taste than espresso.
We recommend using a dark roast coffee, like our Dark Mystery or Arrost Scuro.

GRIND GUIDE

Buying whole bean coffee is a great way to ensure a better cup of coffee because whole bean coffee stays fresher, longer than ground coffee.
Buying whole bean coffee also lets you brew the way you like because it can be ground for the specific brewing methods you prefer.
Below are the recommended grinds for various brewing methods. Happy grinding!
Extra Coarse
BEST FOR:
Cold Brew
Coarse
BEST FOR:
French Press or Percolator
Medium Coarse
BEST FOR:
Chemex Coffee Maker,
Clever Dripper or Café Solo Brewer
Medium
BEST FOR:
Cone-Shaped Pour-Over, Flat-Bottom Drip Machine, Siphon Coffee, AeroPress
Medium Fine
BEST FOR:
Cone-Shaped
Pour-Over or AeroPress
Fine
BEST FOR:
Espresso, Moka Pot, AeroPress
Extra Fine
BEST FOR:
Turkish Coffee

Coffee with Milk & Sugar

At Barrie House, we want you to enjoy your coffee black, (we worked so hard getting the roast and blend just perfect) and good specialty coffee should taste naturally sweet and delicious without adding anything. But, we will say, there are times when adding milk and/or sugar to your coffee makes perfect sense!

How can milk & sugar improve the taste of Coffee?

Many coffee drinkers add milk and sugar to coffee, probably because most of the coffee they have experienced needed something to make it more palatable or drinkable. Inexpensive coffee will lack sweetness and is often extremely bitter (sound familiar?) Sugar will of course, increase the sweetness and adding milk is a great way to reduce that bitter taste. You may have been overcompensating for poor coffee by adding too much. Fat, sugar and protein are the elements in milk that influence flavor and feel.

Fat gives milk that signature dense, silky texture.

PRO TIP:
Only use whole milk, it is necessary for rich flavor and that silky texture.

Protein in milk is essential for bonding. Milk that is higher in protein has better flavor but will also produce better foam in lattes or cappuccinos. Milk foam is created by adding air to milk which is made possible by heating protein molecules. When properly heated, milk will break down into sweeter tasting compounds. Heating milk below the 140 °F will improve milk and subsequently, making a sweeter coffee.

Adding sweeteners (sugar or sugar substitute) will sweeten our coffee, but please keep in mind what it does to the flavor profile.

TRY THIS:
Take three cups of the same coffee and use a natural sugar in one, Sweet n' Low in another and Stevia in the last. All will "sweeten" the coffee but some may add an aftertaste or dull the true flavor of the coffee.

estate blends &
single origin coffees

Lighter roasts with higher acidity and are more complex may taste sour if you add milk so lighten up on the milk and try the coffee black to start. So, which coffees are best with milk or sugar?

In our opinion, coffees with lower acidity, citrus, or fruity flavors tend to work with milk better (chocolate or earthy flavor profiles). Love a dark roast but don’t like the bitterness? Milk is the answer!

If you enjoy a milder cup with a lot of creaminess and natural sweetness, a medium to medium-dark roast coffee with low acidity is a great choice. Our espresso blends are perfect for those that take their coffee with milk, cream, or sugar. In fact, most espresso blends are intended to be used with milk.

SIGNATURE & SEASONAL
FLAVORED COFFEES

A benefit of adding milk or creamer to our flavored coffees is that it can actually help enhance the flavor of that coffee. It can help make that coconut, bourbon or pumpkin flavor more pronounced – just don’t use too much of the creamer.

THE GOLD STANDARD
FOR COFFEE TASTING IN OUR LAB

8 OZ
 Fresh Brewed
Barrie House Coffee
1 OZ
Cream or Milk
(add more if you are feeling adventurous)
3 PACKETS (~8.5 g)
Sugar
(stirred until uniformly dissolved)
This will help to achieve the optimal flavor taste experience.

You can enjoy Barrie House coffee in any number of ways

1 serving = 2 Tbs coffee + 6 oz water
1 Serving: 2 Tbs coffee + 6oz water
2 servings = 4 Tbs coffee + 12 oz water
2 Servings: 4 Tbs coffee + 12oz water
Water temperature for all brewing methods:
Water temperature for all brewing methods: 195º-205º

RECIPES

Below are some of our favorite recipes – some are coffee drinks; others use coffee as an ingredient.
And all of them are delicious.
Banoffee Shake
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Ingredients:
• 1 1/2 cup of your choice of milk
• Half a banana
• Any nut butter (optional)
• 1 tsp. Vanilla extract, ice and, of course,
• Your favorite brewed Barrie House coffee

Combine with a blender or food processor, serve cold.
CAPPUCCINO
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Ingredients:
• 1 serving of dark roast coffee
• 6 ounces of milk
• Sugar to taste

Brew a really strong cup of coffee or espresso.

Pour 6 ounces cold milk in milk frother and froth until rich end velvety. Or, heat the milk on the stove or in the microwave until steaming, and beat it with a whisk. You want to get tiny bubbles

Slowly add the hot milk to your coffee and lay the frothed floating on top.

Traditionally, it will be equal parts coffee, milk and froth.

affogato

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Ingredients:
• 1 serving of hot, dark roast coffee
• Gelato or rich ice cream

A traditional Affogato is made with vanilla gelato covered (drowned) with espresso.

Barrie House dark roasts work best but a strong brew of any roast will work.

First, brew a cup of espresso or any dark roast coffee.  Next, scoop ice cream into a  bowl or cup.  Then,  drizzle a small amount of hot coffee onto the ice cream, just enough to flavor the ice cream.  It will melt slightly creating an amazing coffee/ice cream combo.

Keep the rest of the coffee handy to add more as needed.
ICED CARAMEL LATTE
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Ingredients:
• 1 serving of hot, Barrie House Salted Caramel coffee or Medium to Dark roasted coffee
• Caramel syrup
• Whipped cream
• Choice of milk
• Sugar to taste
• Ice

Brew one serving of Barrie House Salted Caramel coffee or your favorite medium or dark roast coffee.

Fill a tall glass 3/4 of the way with ice, then swirl caramel syrup into the glass.

Add 1/2 cup of your favorite milk.

Pour the hot coffee into the glass and add sugar to your liking.

Add whipped cream and another swirl of caramel on top.

ICED MATCHA LATTE

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Ingredients:
• 1 serving of hot, dark roast coffee
• 1 T brown sugar
• 1 shot of whiskey
• Heavy whipped cream

Adding one tablespoon of brown sugar to a tall glass or mug.

First, brew a cup of espresso or any dark roast coffee and pour it over the brown sugar to dissolve.  Next, add one shot of whiskey.

Gently float the whipped cream over the top of the coffee.

irish whiskey

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Ingredients:
• 1 serving of hot, dark roast coffee
• 1 T brown sugar
• 1 shot of whiskey
• Heavy whipped cream

Adding one tablespoon of brown sugar to a tall glass or mug.

First, brew a cup of espresso or any dark roast coffee and pour it over the brown sugar to dissolve.  Next, add one shot of whiskey.

Gently float the whipped cream over the top of the coffee.

Fair Trade ORGANIC
AT a Great Price

 
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