Our decaf is selected and roasted to showcase sweetness and a balanced acidity in the cup. Designed for espresso, this sugarcane decaf offers a classic profile of dark chocolate, nuts, and a syrupy molasses-like finish. A satisfying cup for any time of the day.
Producers/Region
60-70 producers from the towns of Tesalia and Teruel in the department of Huila have contributed to this lot of coffee. Huila is the highest-producing region in the country, and has a chain of volcanoes, the Nevado de Huila, which historically has enriched the soils of the region, creating ideal growing conditions for coffee. Huila has its own designation of origin, and it produces coffees renowned for their bright acidity, balanced body, and rich sweetness.
Process
This coffee is decaffeinated at the Descafecol plant in Colombia using the Ethyl Acetate (EA) method. EA is a substance that naturally occurs in many fruits and vegetables, including sugarcane. Colombian sugarcane is used to produce EA, which is then combined with mountain spring water and used to decaffeinate the coffee.
Origin: Huila, Colombia
Altitude: 1,600-1,750 masl
Varietal: Tabi, Castillo, Caturra
Processing: Sugar Cane Decaffeination
Every bag is printed with its roast date. We recommend resting our coffee for at least 14 days after roasting, and enjoying it within 3 months.
