This Colombian decaf coffee is sourced from the Popayán Co-operative in Cauca, Colombia, grown at altitudes of 1,500 to 2,000 masl. The coffee comprises Castillo and Caturra varieties and undergoes a washed process where cherries are floated, sorted, pulped, and washed to remove mucilage. The parchment coffee is dried on patios over 20+ days. The Meseta de Popayán’s uniform climate and altitude, sheltered by the Andes Mountains, contribute to the coffee’s balanced flavour profile.
Tasting Notes:
Honey, Malt, Chocolate
Decaffeination Process
Decaffeinated at Descafecol in Manizales using the Sugar Cane Process (EA Decaf). The coffee is steamed, saturated with water, and treated with ethyl acetate derived from sugar cane. This natural process preserves the coffee’s intrinsic flavours while gently removing caffeine.
