This Colombian decaf coffee is a blend sourced from various municipalities in Huila, including Acevedo, Neiva, and Pitalito. It features a mix of Bourbon, Castillo, Caturra, Colombia, Maragogipe, and Tabi varieties grown at altitudes between 1,500 and 1,950 m.a.s.l. The coffee undergoes meticulous post-harvest processing, including hand selection, fermentation, and drying on raised beds and in parabolic greenhouses. The result is a high-quality decaf with tasting notes of toffee, cashew nuts, and citric acidity. Huila’s reputation as a premier coffee-growing region is reflected in this expertly crafted espresso roast.
Tasting Notes:
Toffee, Cashew Nuts, Citric Acidity
Decaffeination Process
Decaffeinated using the Sugarcane Ethyl Acetate (EA) Method at the Descafecol plant in Manizales. This natural process combines acetic acid with sugarcane-derived EA, preserving the coffee’s flavour while ensuring 10-12% humidity remains in the beans.
