Ursae Palo Rosa Décaf — Decaffeinated Whole Bean Coffee, Light Roast, Tolima Colombia, Sugar Cane Process

A Light Roast Specialty Decaf

Palo Rosa is the decaffeinated coffee in the Ursae range. Sourced from Tolima, Colombia, decaffeinated using the sugar cane process and lightly roasted, it offers an aromatic profile that most decafs cannot achieve: orange, sugar cane, brown sugar, chocolate, and maple syrup in a juicy and sweet cup.

What sets it apart — the decaffeination process makes all the difference

Not all decafs are created equal. The standard industrial chemical process effectively removes caffeine but also takes some of the aromatic compounds with it. The sugar cane process uses ethyl acetate—a natural solvent derived from sugar cane fermentation—which has a selective affinity for caffeine. It extracts it without damaging the coffee bean's aromatic oils. The result: a decaf that tastes like coffee, not a compromise.

The light roast confirms the quality of the process. Most roasters compensate for the aromatic losses of decaffeination with a darker roast.

Coffee Specifications

• Origin: Tolima, Colombia — single origin
• Varieties: Caturra, Castillo, and Bourbon
• Process: Sugar Cane Decaffeination (natural ethyl acetate)
• Roast: Light
• Acidity: Medium — present, fruity, not aggressive
• Body: Light to medium — juicy, delicate
• Sweetness: High — natural, supported by Colombian varieties and the process
• Tasting Notes: Orange, sugar cane, brown sugar, chocolate, maple syrup

Recommended Brewing Methods

Palo Rosa expresses itself best in methods that respect its delicacy. In a Chemex, orange and maple syrup notes develop in a light, silky body — the ideal method to appreciate the complexity of a specialty decaf. In espresso, brown sugar and chocolate take over with a sweet finish. In a Moka pot, the profile thickens slightly, and the sugar cane notes become more prominent.

For Whom / Not For Whom

Ideal for:

• Those who want to reduce their caffeine intake without sacrificing coffee quality in the cup
• Evening coffee lovers who want to enjoy an espresso or filter coffee without disrupting their sleep
• Those with caffeine sensitivity who refuse to give up specialty coffees
• Fans of sweet and mellow profiles: orange, brown sugar, maple syrup — a gourmet and approachable profile

Less suitable for:

• Those with no caffeine restrictions and who want a maximum intensity profile — check out Éclipse or 7° Cielo available on lheureuxinc.com
• Those expecting a dark roast-style decaf — Palo Rosa is deliberately light and fruity

Positioning

In the specialty decaf category, Palo Rosa stands out due to the combination of three rare factors: a quality Colombian origin (Tolima), a sugar cane decaffeination process that preserves aromas, and a light roast. The majority of decafs available on the market only incorporate one or two of these criteria. Roasted by Ursae, available on lheureuxinc.com.

Pair with

The aromatic finesse of Palo Rosa rewards precise grind settings, especially in espresso where the light roast requires particular attention to avoid under-extraction. The Compak Fino, available on lheureuxinc.com, offers the progressive adjustment needed to fully reveal the orange and maple syrup notes without unwanted bitterness.