Decaffeinated - Colombia Huila Coffee Beans

Decaf has come a long way since 3rd wave coffee. It comes with such a bad reputation, of no caffeine - no flavour. We have grown very loyal to decaf from this region. The crop is consistenly good, and the sugar cane decafination, is still by far the most ethical process.  

The coffee chocolatey, nutty flavour, gives you all the flavour notes that you want from coffee, without the chemical reaction of caffeine. This coffee will not dissapoint, even for caffeine traditional lovers. 

The decaffeination process is carried out in Descafecol, where high mountain spring water and naturally occurring Ethyl Acetate (EA) are combined; the latter is present in all coffee beans in their natural state (as well as in many fruits and vegetables), so there is no addition of synthetic chemicals to the decaffeination process.

Natural EA is obtained by a process based on sugar cane and, together with mountain spring water, are the only elements with which the coffee comes into contact. This water-EA process allows for a gentle extraction of caffeine from the bean, avoiding excessive heat and pressure, thus maintaining the natural structure and characteristics of the coffee bean.

Huila is a privileged area for the production of coffee thanks to its strategic geographical location, especially the south of Huila is located in a favourable climatic zone for the production of speciality coffees. 90% of our decaffeinated coffee comes from the southern area, mostly from the municipality of Pitalito.

The beans selected for decaffeination are high altitude coffees from small coffee growers, especially from Pitalito, fresh coffees from the current harvest, which is why our decaffeinated coffee is characterised by its sweetness and cleanliness and acidity provided by the nation's microclimate.