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Sweetness: Milk Chocolate
Acidity: Orange
Aftertaste: Brown sugar -
Origin: Colombia
Region: Huila
Farm: Smallholder producers
Variety: Castillo, Caturra, Colombia
Process: Washed EA Decaf (Sugarcane process)
Altitude: 1400–2000 m.a.s.l.
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PROCESSING
This coffee is processed using the EA (Ethyl Acetate) sugarcane decaffeination method. After harvest, the coffee undergoes a traditional washed process: cherries are depulped, fermented for 12–36 hours, and washed clean before drying.
For decaffeination, the green coffee is first gently steamed to open its structure. It is then rinsed with a solution of water and naturally derived ethyl acetate, an organic compound commonly found in fruits, which binds to and removes caffeine. This process is repeated until the desired caffeine level is reached, after which the coffee is steamed again to remove any remaining traces before drying.
The result is a decaf coffee that maintains sweetness, body, and clarity, without the need for harsh chemical processes.
HISTORY
Huila is one of Colombia’s most important coffee-growing regions, known for its diverse microclimates, high elevations, and consistent cup quality. Located between the Central and Eastern Andes, the region benefits from varied harvest cycles and rich soils that contribute to complex and balanced flavour profiles. Coffee production in Huila is largely driven by smallholder farmers, many of whom cultivate just a few hectares of land. These producers form the backbone of Colombian coffee, combining traditional farming methods with an increasing focus on quality and traceability.
This lot represents a collaborative effort between multiple producers, showcasing the approachable, chocolate-driven profile that Colombian coffees are known for , now in a decaffeinated form that retains both character and depth.
