This low-caffeine blend combines 50% decaffeinated coffee from Colombia and 50% caffeinated coffee from Guatemala. The decaffeinated portion originates from the Cauca region in Colombia, grown at altitudes between 1,200 and 2,000 metres. It features Castillo, Pacas, Caturra, Bourbon, Pache, Typica, and Anacafé 14 varietals. The caffeinated portion comes from Finca El Carrizal in Fraijanes, Guatemala, managed by Carlos Durán Matias, whose wet mill ensures high-quality processing. The Colombian coffee undergoes the Water-Ethyl Acetate process, preserving its sweetness and complexity. Together, this blend offers a balanced cup with juicy blood orange, sticky fruit cake, and milk chocolate notes. Designed for versatility, it performs well across brewing methods, from espresso to V60. This blend is perfect for those seeking reduced caffeine without compromising on flavour.
Tasting Notes:
Blood Orange, Fruit Cake, Milk Chocolate
Decaffeination Process
The decaffeinated portion uses the Sugarcane Process (Ethyl Acetate), which begins by soaking green coffee to open its pores, followed by caffeine removal using an ethyl acetate solution derived from sugarcane. This method preserves the coffee’s natural flavours and complexity.
