This Colombian decaf coffee originates from the Pitalito region in Huila, grown at altitudes ranging from 1,400 to 2,100 MASL. It features Caturra and Castillo varietals, processed using the washed method for a clean and vibrant cup. The beans are then decaffeinated using the sugarcane process, a method that enhances the natural sweetness of the coffee while preserving its original flavours. This coffee is known for its syrupy and creamy body, offering rich tasting notes of milk chocolate, fig, honey, and warm spices. El Carmen, a pilot project initiated in 2018 by Raw Material, provided local farmers with access to processing and grading infrastructure, enabling them to achieve stable and sustainable prices by entering the specialty coffee market. This coffee reflects the remarkable quality of Huila’s coffee-growing regions, delivering a sweet and balanced cup that is versatile across various brewing methods and enjoyable with or without milk.
Tasting Notes:
Milk Chocolate, Fig, Honey, Warm Spice
Decaffeination Process
Decaffeinated using the Sugarcane Process, which employs ethyl acetate derived from fermented sugarcane to remove caffeine. This method preserves the coffee’s original flavours while enhancing its natural sweetness, resulting in a decaf that doesn’t taste like decaf.
