This Colombian decaf is processed using the ethyl acetate (EA) method, a natural decaffeination technique derived from sugarcane. Coffee cherries are picked at peak ripeness, washed, and then steamed before being soaked in an EA solution that gently removes caffeine while preserving the coffee’s integrity. Afterward, the beans are thoroughly rinsed, steamed again to remove residuals, and carefully dried and polished for export.

Sourced from small farms in the Huila region—an area known for its diverse microclimates and high elevations—this decaf offers the same attention to detail and quality as its fully caffeinated counterparts. It’s a thoughtful, chemical-free option for anyone seeking a great cup of coffee without the caffeine.

Origin – Huila, Colombia

Process – Sugar Cane

Varietal – Castillo, Caturra, Colombia

Altitude –  1400-2000 MASL

We Taste – Caramel, citrus, smooth