AT A GLANCE
Looking for a great tasting decaf that debunks all the stereotypes? Look no further. Like all our coffees, it is roasted on demand in small batches to ensure 100% freshness.

THE STORY
Finally, a decaf hits all the rights notes! This coffee is made up from small holder farmers in the Huila and Tolima region.
The department of Huila is renowned for the quality of its coffee and distinctive cup profile. It’s quickly becoming the largest coffee producing region in Colombia. With many smallholders dotted throughout the region, these producers rely on cooperatives to assist with processing and accessing markets.

ABOUT THE DECAF PROCESS:
Green beans are first steamed in a low pressure chamber, removing the silver-skin and preparing the beans for optimal caffeine extraction. Then, they’re submerged in spring water until saturated, then sent to extractors where they contact ethyl acetate, derived from sugar cane fermentation for 8 hours. Ethyl acetate acts as the solvent for caffeine extraction. The decaffeinated coffee is then dried to restore its original moisture content. This natural and gentle process preserves much of the original flavour, creating a clean, sweet, and balanced decaf coffee that maintains the coffee’s acidity and sweetness.

THE FACTS
Roast level: Medium
Varietal: Caturra and Castillo
Picking Method: Hand picked and sorted
Coffee Grade: Wet processed and sun-dried, (Sugar Cane Process)
Cup Score: 82 SCA
Altitude: 1500 – 2070 m.a.s.l
Region: Tolima, Colombia

CUP PROFILE
Chocolate, vanilla sponge cake and red fruit.