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Varietal: Castillo, Caturra, Variedad Colombia
Process: Sugar Cane Decaffeination
Altitude: 1500-1900 m.a.s.l.
Flavour Profile: Smooth and balanced with rich spice
This coffee is produced by selected farms in the Popayan region. The coffee is milled in Popayan and transported to Caldas to be decaffienated. The decaffeination process for this coffee is unique. The caffeine is extracted using a natural by-product of sugar cane and water. This process avoids excessive temperatures seen in other decaffeination processes and leaves a coffee with enhanced sweetness which roasts and tastes much more like the original caffeinated coffee The big advantage of this process, besides it’s flavour profile, is that is was developed and completed in Colombia. This allows for the verification of the supply chain without the extra costs and miles of shipping the coffee to decaffeination plants in Mexico, Canada or Germany as well as keeping the profits within the country of origin.