Grown in the southwestern Andes, the Huila region is world-renowned for its complex terroir and high-elevation microclimates. This specific lot offers the vibrant quality typical of Colombian coffees, but without the caffeine. The Decaffeination Process This coffee utilizes the Ethyl Acetate (EA) method, often called the "Sugarcane Process." Unlike aggressive chemical treatments, this method uses a naturally occurring compound found in fruits like bananas and sugarcane to gently remove caffeine while preserving the bean’s structural integrity and flavour. Preparation: Green beans are steamed for 30 minutes to open their pores. Extraction: The beans soak in a solution of water and EA. The compound bonds with the caffeine salts, stripping them away over an eight-hour cycle. Finish: After the caffeine is removed, the beans are steamed again to eliminate any residual EA, then dried and polished. Because this processing takes place at a specialized facility within Colombia, the coffee stays at its origin longer, ensuring a fresher, more sustainable product that retains its original regional character. Region: HuilaAltitude: 1400 - 1800maslVariety: CastilloProcess: Washed Sugarcane EA DecafDark Chocolate, Orange, Caramel
