This Colombian decaf coffee is sourced from smallholder growers in La Plata, Huila, at altitudes ranging from 1,200 to 2,000 m.a.s.l. It features the Caturra, Castillo, and Colombia varieties, processed using the washed method. The cherries are hand-picked, meticulously sorted, and depulped before undergoing fermentation and drying. The coffee is decaffeinated in-country using a sustainable and innovative method, reducing unnecessary food miles. This decaf delivers a flavour profile of dark chocolate, caramel, and orange rind, showcasing the quality of Colombian specialty coffee.
Tasting Notes:
Dark Chocolate, Caramel, Orange Rind
Decaffeination Process
Decaffeinated using the Sugarcane Ethyl Acetate (EA) Method in Colombia, this process uses locally sourced sugarcane to create the EA solution. The method reduces food miles and preserves the coffee’s natural flavours while removing caffeine.
