Process
This coffee is made from Caturra and Castillo varietals, widely used in Colombia for their balance of quality and disease resistance. After selective handpicking, cherries are processed using the fully washed method to ensure a clean and bright profile.
Once dried, the coffee undergoes the sugar cane (EA) decaffeination process in Colombia. The beans are steamed to open their structure, then washed with naturally derived Ethyl Acetate from fermented sugar cane, which removes caffeine while preserving flavor compounds.
The beans are then dried again to stabilize them. This method is known for producing one of the best decaf specialty coffees available, maintaining sweetness, body, and aromatic complexity.
