Decaf

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  30
• Comforting
  20

Roast Profile: Medium Flavor NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Chocolate, Dried Fruit, Malt Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., Sugarcane Decaffeinated Region: Huila Elevation: 1750 MASL VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. / CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Bio: Selected from lots produced by numerous smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers in Colombia's Huila region and decaffeinated using ethyl acetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'.—an organic compound derived from sugarcane, the area's primary crop—this is another standout decaf coffee. It's balanced and sweet, with notes of graham crackers, dried fruit, and chocolate, and delicious when brewed in any method.