This decaffeinated coffee is a regional blend from Popayan, Cauca, Colombia, grown at altitudes between 1500-2070 meters. The coffee features Colombia, Castillo, and Caturra varieties. It uses the sugarcane decaffeination process, where ethyl acetate derived from sugarcane is used to remove caffeine while maintaining sweetness and coffee attributes. The blend is sourced from approximately 65 growers in the Meseta de Popayan region, sheltered by the Andes mountain range. Flavor notes include butterscotch and cereal milk with milk, and milk chocolate with tangy berry compote as espresso.
Wood Street Coffee began in 2013 when Clare and Gareth Reid started a weekly stall at Wood Street Indoor Market in Walthamstow, London. The move into roasting came in April 2018, initially through slot roasting at The Tate, before the team purchased a second hand 5kg Probat a year later. Head roaster Tim brings over 14 years of coffee experience to the operation, which now supplies cafés, pubs, hotels, delis, and farm shops across the UK. The roastery handles local deliveries in person each week across London, Essex, Hertfordshire, and Cambridgeshire, alongside wholesale, subscriptions, and barista training services.
