This decaf coffee is sourced from the La Plata region in Huila, Colombia, a renowned area for high-quality coffee production. The lot is a blend of beans from seven smallholder farmers, including Gina Samara Jalvin, Gloria Isabel Garcia, Ivonne Andrea Oviedo, and Laura Ramirez. The coffee varieties—Caturra, Castillo, and Variedad Colombia—are cultivated at altitudes ranging from 1,750 to 2,000 MASL. These high-altitude conditions, combined with shade from native trees like Cedro and nitrogen-fixing Cambulo and Guamo trees, enhance biodiversity and contribute to the coffee’s complexity. The cherries are hand-selected when ripe, depulped, fermented, fully washed, and dried on covered patios or raised beds. This processing method almost guarantees that clean and balanced flavour profile. The coffee is then decaffeinated using the Sugar Cane Ethyl Acetate process, a sustainable method that preserves the beans’ natural character and integrity while maintaining their sweet and creamy cup profile.
Tasting Notes:
Currants, Dark Chocolate, Roasted Almonds
Decaffeination Process
Decaffeinated using the Sugar Cane Process (EA), which uses ethyl acetate derived from sugar cane. This eco-friendly method preserves the coffee’s natural flavours and ensures freshness by minimising transport steps.
