At Standart, we believe a great read deserves an equally great cup of coffee. That’s why every subscriber receives a carefully curated sample of coffee from some of the world’s finest roasters—crafted to be savored while enjoying the latest issue of Standart.
This autumn, we’re treating your senses to a specialty decaf Caturra from Finca Los Nogales, a farm managed by Angie, Óscar, and Aníbal Hernandez. Nestled 1700 meters above sea level in Huila, Colombia, their beans are brought to life through expert roasting by Ditta Artigianale in Florence, Italy.
Processing
The coffee’s journey is a fascinating one. After harvest, the beans are fermented for 90 hours using a sourdough-like starter, then soaked for 48 hours in a natural coffee pulp solvent. This unique method removes the caffeine while keeping all the rich flavors intact. After an additional wash and eight days of sun drying, the result is a decaf that tastes anything but ordinary.
In every cup, you’ll find a delightful balance of tropical and citrus notes—think mango and mandarin—along with the sweetness of banana, sugarcane, and maple syrup. A rich carob aftertaste lingers on the palate, making each sip as comforting as it is flavorful.
What sets this coffee apart is the meticulous decaffeination process, ensuring you can enjoy it at any hour without missing out on its vibrant flavor. Whether you’re an early riser or a night owl, this coffee delivers full taste, minus the caffeine kick.
We’re excited to share this one-of-a-kind pairing with Standart Issue 36. So, as you dive into the pages, brew yourself a cup of this extraordinary coffee and enjoy a perfect blend of flavor, craft, and storytelling.
Brewing recipe
Conical dripper
Ratio: 1:15
89°C / 192°F
17g coffee dose
Grind size medium/coarse 28 click Comandante C40
255g out
0:00 pour to 55g
0:30 pour to 155g
When coffee bed is dried, pour unit 255g
Stop
TBT ~ 2:33
Espresso
Ratio: 1:2
92°C / 198°F
17g coffee dose IN
24-26s
34-36g OUT
This extraction has been made with Victoria Arduino Prima, with pressure set to 6 bars.
French press
Ratio: 1:14
89°C / 192 °F
18g coffee dose
Grind size medium/coarse 28 click Comandante C40
0:00 pour to 250g
Stir 5 times
2:00 stir 5 times and put the lid on
TBT: 3.30
If you want to try the "traditional" method, put the lid on after the first stir. In this case the TBT as to be closer to 4:00
AeroPress
Method: inverted
Ratio: 1:16
88°C / 190 °F
15g coffee dose
Grind Size Medium / Fine 21 click Comandante C40
0:00 pour to 150g and stir
0:45 pour to 240g
1:30 start pressing
TBT 2:00
Packaging
For this coffee sample, Ditta Artigianale has joined forces with Tauruspack, a true pioneer in sustainable packaging. Their innovative approach features 100% compostable and recyclable bags, made without aluminum and printed with eco-friendly, water-based inks—ensuring minimal impact on the environment.
And here’s the best part: for every batch of packaging delivered, Tauruspack plants trees through Treedom, where each tree can be tracked online. This not only helps reduce CO2 emissions but also promotes biodiversity.
It's a partnership that reflects our shared values and deep commitment to a greener future.
