This Colombian decaf is produced by smallholder farmers in the Popayán region, grown at altitudes between 1,500 and 2,070 metres above sea level. The coffee consists of Castillo and Variedad varietals and is harvested with care to ensure quality. After milling in Popayán, the coffee is transported to Caldas for decaffeination. The beans are processed using a unique method that preserves their natural sweetness and flavour profile, offering a coffee experience that closely resembles its caffeinated counterpart. With tasting notes of maple syrup, fig, and cocoa, this coffee is versatile and suitable for all brewing methods. It is recommended to rest the coffee in its sealed bag for at least 21 days for optimal flavour.
Tasting Notes:
Maple Syrup, Fig, Cocoa
Decaffeination Process
Decaffeinated using the Sugarcane Process (Ethyl Acetate), a natural by-product of sugarcane and water is used to extract caffeine. This method avoids excessive heat, preserving the coffee’s natural qualities and enhancing sweetness while maintaining its original flavour profile.
