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Origin: Colombia
Region: Huila
Mill: Various
Altitude (MASL): 1200 – 2100
Species: Arabica
Roast: Espresso
Variety: Castillo, Colombia, Caturra
Process: Sugar Cane Process
It’s important to us that we use the most natural chemical-free decaffeination process that still offers the best possible coffee experience. Our Decaf Colombia Espresso uses the natural process of Sugarcane Ethyl Acetate (E.A.) Decaffeination. This utilises fermented molasses derived from sugar cane which is readily available in Colombia. It means that the growing, processing, and even the full decaffeination process all happens at source in Colombia.
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