Brew a Sweet Filter Cup with Colombia Zarza Pacamara Decaf

By Code Black Coffee | Published: 2026-10-30

Category: How-to Guides

Learn how to brew Colombia Zarza Pacamara E.A. Decaf Espresso as a sweet, clean filter coffee using a pour-over method. Step-by-step recipe included.

Quick answer

For a sweet, clean filter cup with Colombia Zarza Pacamara E.A. Decaf, use a medium-fine grind, water at 200°F (93°C), and a 1:16 coffee-to-water ratio in a pour-over brewer like a V60.

Why this decaf works for filter

The Colombia Zarza Pacamara E.A. Decaf is processed using the EA (ethyl acetate) decaffeination method, which preserves more of the bean's natural sweetness and acidity compared to some other decaf processes. This makes it a strong candidate for filter brewing, where those delicate flavors can shine.

Pacamara is a hybrid of Pacas and Maragogype, known for its large bean size and complex flavor profile. When brewed as filter coffee, expect notes of red fruit, caramel, and a clean finish—without the bitterness that can sometimes plague decaf.

Trade-offs to know

Because it's a decaf, the grind may behave slightly differently than a regular coffee. You might need to adjust your grind size a bit finer than usual to achieve the same extraction. Also, the beans are denser post-decaf, so watch your brew time closely.

Pour-over recipe for Colombia Zarza Pacamara Decaf

1. Measure and grind: Weigh 18 grams of whole beans. Grind to a medium-fine consistency (similar to table salt). Avoid going too fine, or you'll over-extract and get bitterness. If your brew time exceeds 3:30, grind slightly coarser next time.
2. Heat water: Heat 290 grams of filtered water to 200°F (93°C). Decaf beans can be more brittle, so a slightly lower temperature than boiling (212°F) helps prevent harsh extraction. Check your kettle temperature—too hot can mute the sweetness.
3. Pre-wet the filter: Place a paper filter in your V60 or similar cone. Rinse it with hot water to remove paper taste and preheat the brewer. Discard the rinse water. A quick rinse also warms the brewer, keeping your slurry temperature stable.
4. Bloom: Add the ground coffee to the filter. Pour 50 grams of water in a spiral motion, just enough to saturate all grounds. Wait 30 seconds for gases to release. If you see no bloom, the coffee may be too stale; this decaf is fresh, so expect a small bloom.
5. Main pour: Slowly pour the remaining 240 grams of water in a steady spiral, starting from the center and working outward. Aim to finish the pour by 1:15. Keep the water level just below the rim of the filter to avoid channeling.
6. Let it draw down: Allow the water to drain through the coffee bed. Total brew time should be between 2:30 and 3:00. If it goes longer, adjust grind coarser next time. A flat coffee bed after drawdown indicates even extraction.

Product facts

Colombia Zarza Pacamara E.A. Decaf Espresso - Single Origin: The Gasca family has been producing coffee in Huila, Colombia for 80 years, and this Pacamara lot is their specialty coffee offering. The long family tradition and focus on specialty quality mean this decaf is grown and processed with care, giving you a clean, flavorful cup that stands up to filter brewing.
Colombia Zarza Pacamara E.A. Decaf Espresso - Single Origin