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Next up for decaf is Red Brick's mainstay, El Pato from Cajamarca, Peru. Chosen for its rich texture, once decaffeinated all the dark chocolatey notes brighten, turning into a creamy caramelly delight, making this the perfect all-day brew. The coffee comes from Tabaconas in Peru's northernmost Cajamarca region, characterised by steep terrain and mist-covered forests ideal for growing arabica. Developed with Origin Coffee Lab, this lot from 25 small-scale producers leans on varietals that give dark chocolate intensity and texture which translate well through decaffeination. When brewing this decaf option, use a similar grind to your preferred filter method. The suggested ratio is 70g of coffee / 1L of water, for example 35g of coffee for 500g of water. Adjust to personal preference. For percolation methods like the V60 we suggest agitating during the bloom phase followed by a low agitation of the bed for the rest of the brew. Also available as a subscription. Learn more by watching James Hoffmann's video on decaf.