Great decaffeinated coffee starts with the same things that make any specialty coffee worth drinking: quality at origin, thoughtful processing, careful roasting, and producers whose work deserves recognition.
For 94 Celcius, a specialty coffee roaster based in Sainte-Julie, near Montreal, Quebec, that philosophy has shaped a five-year relationship with Colombian producers Elias and Shady Bayter and the team at Forest Coffee.
Their Colombian specialty decaf coffee brings together comforting notes of banana bread, apple, and dark chocolate. Sourced from El Vergel in Colombia’s Tolima region, it offers an inviting profile for both espresso and filter brewing.
Its story extends beyond the tasting notes. According to 94 Celcius, this decaf has been purchased directly for the past five years through an ongoing collaboration with the Bayters and Forest Coffee. Today, the roaster says it is served in more than twenty cafés across Montreal and other communities.
Five Years of Direct Purchasing and Close Collaboration
94 Celcius identifies itself as the first roaster in Montreal to discover Elias and Shady Bayter’s work. That early introduction developed into a lasting relationship with the producers and the Forest Coffee team.
For the past five years, direct purchasing has been a consistent part of that relationship. The decaf has remained an ongoing commitment to a coffee and the people behind it.
That continuity gives customers something meaningful to connect with. The coffee has a recognizable origin, named producers, and a relationship that extends across multiple years.
For cafés serving it, those details also make the product easier to explain. A barista can introduce the people behind the coffee, describe its Colombian origin, and share why the roaster continues to work with the same team.
A five-year purchasing relationship gives substance to the idea of sourcing with intention. It reflects a repeated decision to keep working together.
El Vergel and Forest Coffee: Knowing Where the Coffee Comes From
El Vergel is located in Tolima, Colombia, where the Bayter family developed its coffee-growing work. Forest Coffee was established in 2019 with a mission to connect Colombian producers with international markets and create greater value through innovation, education, and transparency.
For a coffee drinker, traceability begins with straightforward questions: Who produced this coffee? Where was it grown? How was it processed?
94 Celcius’s product information identifies yellow and red Caturra varieties, an altitude of 1,550 metres, and sugarcane decaffeination. Those details give the coffee a specific identity beyond the word “decaf.”
The ongoing collaboration with Forest Coffee connects that work at origin with roasting in Quebec, then with the cafés and home brewers who prepare the finished coffee.
Banana Bread, Apple, and Dark Chocolate
The flavour profile described by 94 Celcius is warm, generous, and approachable. Banana bread suggests comforting sweetness, apple adds a fruit dimension, and dark chocolate gives the cup a deeper foundation.
These are tasting references, rather than ingredients added to the coffee. They describe the aromatic impressions that drinkers may notice, with the balance varying according to preparation.
That combination offers several ways to enjoy the coffee. Someone who prefers a familiar, chocolate-forward espresso has a clear starting point. A filter-coffee enthusiast can explore its fruit character. A latte drinker can look for how its sweetness and cocoa-like qualities interact with milk.
Customer feedback published on the roaster’s website includes positive experiences with V60 brewing, espresso, and milk drinks. These are individual impressions, but they show how the coffee fits into different daily routines.
Its appeal lies in that versatility: a decaf with enough character to explore and enough familiarity to become an everyday favourite.
What Does Sugarcane Decaffeination Mean?
Sugarcane decaffeination refers to a process using ethyl acetate, commonly abbreviated as EA, to remove caffeine from coffee beans. Forest Coffee describes the compound used in its sugarcane process as derived from sugarcane grown in Colombia.
The term does not mean sugar is added to the coffee. It describes the decaffeination method.
The process is one useful detail when selecting a decaf, alongside the coffee’s origin, its quality before decaffeination, and the way it is roasted and brewed. Decaffeinated coffee also retains a small amount of caffeine.
For customers exploring specialty decaf, information about the producers and processing helps make the choice more informed. It turns a broad category into a particular coffee with an identifiable story.
Served in More Than Twenty Cafés in Montreal and Beyond
According to 94 Celcius, its Colombian decaf is served in more than twenty cafés across Montreal and other communities. The establishments it names include Saison des pluies, Feuilleté Café, N Latté, L’or en grain, Papilles, and Brume Café.
That presence brings the sourcing relationship into everyday café life. Coffee purchased through a long-standing partnership in Colombia becomes an espresso, a cappuccino, or a filter brew shared at a neighbourhood counter.
A café’s decaf deserves thoughtful selection. Customers ordering it may want an afternoon latte, a coffee after dinner, or their usual morning drink with less caffeine. The flavour still matters.
Serving a distinctive specialty decaf gives those customers a considered choice. It also gives the café team a coffee they can introduce through its origin, producers, and tasting profile.
A Specialty Decaf Worth Choosing for Its Flavour
The story of this coffee rests on three connected elements: a clearly identified Colombian origin, five years of direct purchasing, and a place in the daily service of cafés in Quebec.
For 94 Celcius, working closely with Elias and Shady Bayter and Forest Coffee has made decaf part of a lasting sourcing relationship. For coffee drinkers, that commitment offers a comforting, flavourful coffee to explore in espresso or filter preparation.
With its banana bread, apple, and dark chocolate profile, this Colombian decaf invites attention to what is in the cup—and to the people whose work brought it there.
