This Colombian decaf coffee is sourced from selected smallholder farms in the Huila region, grown at altitudes of 1,700–1,800 masl. Featuring the Castillo, Caturra, and Colombia varieties, it is processed using the washed method before undergoing decaffeination. The coffee is fully traceable, with smallholders carefully selecting the best lots for processing. The beans are decaffeinated at source in Colombia, reducing the carbon footprint and ensuring freshness. This coffee delivers a rounded flavour profile with notes of honey, cherry, and toffee, making it a versatile option for espresso and other brewing methods. The Sugarcane EA process preserves the bean’s cellular structure and moisture levels, contributing to a full-flavoured cup. Roasted to perfection.
Tasting Notes:
Honey, Cherry, Toffee
Decaffeination Process
Decaffeinated using the Sugarcane EA (Ethyl Acetate) Process, which utilises sugarcane-derived ethanol and acetic acid to remove caffeine while preserving the coffee’s natural flavours. This process is performed at origin, reducing the carbon footprint and maintaining bean moisture and structure.
