Decaf Colombian Coffee

About This Coffee

Valle del Cauca sits between the National Park of Tatama and the "Serrania de los Paraguas," a recognized Coffee Cultural Landscape and UNESCO World Heritage Site. At 1,750 meters above sea level, surrounded by mountains that create a stable microclimate year-round, smallholder farmers here are committed to agroecology farming and community-based ecotourism. The region's natural resources, water management, and environmental practices are keenly preserved by those who live and farm there.

This coffee is decaffeinated using the sugarcane EA (ethyl acetate) process, a naturally derived method unique to Colombia. The process begins by steaming the green coffee beans to open their pores, then soaking them in a solution of ethyl acetate — an organic compound produced from fermented sugarcane molasses mixed with acetic acid. The ethyl acetate bonds selectively to the caffeine molecules and draws them out of the bean, while leaving the oils, sugars, and other flavor compounds largely intact. The beans are then steamed again to remove any remaining solvent, and finally dried back to their original moisture level. The result is a gentle, chemical-free decaffeination that preserves the bean's full flavor profile.

The warming clove spice, sweet cherry notes, and rich honeycomb character make this a coffee you'd choose for the taste alone. Perfect for the evening cup or for anyone who loves great coffee without the buzz.