Valle del Cauca, Colombia, grown on volcanic mountainsides up to 1,750 meters. Caffeine is removed gently with ethyl acetate derived from Colombian sugarcane, preserving everything worth drinking.
The ritual does not end when the sun goes down.
Between two UNESCO World Heritage sites lies Valle del Cauca, where over half a million smallholder families tend coffee farms on volcanic mountainsides. Elevations reach 1,750 meters. The conditions are exceptional.
This decaf uses ethyl acetate naturally derived from Colombian sugarcane to gently remove caffeine while preserving everything worth drinking. Sugarcane from the valleys below meeting coffee from the mountains above.
The cup unfolds with milk chocolate warmth and toasted almond, grounded in brown sugar sweetness. A whisper of citrus brightness reminds you this is Colombian coffee at its core. Full bodied and satisfying. No compromise, no apology.
Drink it in the afternoon without hesitation. Make it part of your evening wind down. Extend your ritual beyond the constraints of caffeine.
Origin: Valle del Cauca, Colombia
Altitude: 1,750 meters
Producers: Smallholder farming families
Varietals: Caturra, Castillo
Process: Washed, Sugarcane EA Decaffeination
Roast Level: Medium
Tasting Notes: Milk chocolate, toasted almond, brown sugar, gentle citrus
For those who understand that the best moments need presence, not caffeine.
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Brewing Guides: Pour Over | French Press
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Slow down. Let it open. Sip in the moment.
Brewing guidesWith ethyl acetate naturally derived from Colombian sugarcane, a gentle process that preserves the coffee's character.
It tastes like Colombian coffee: milk chocolate warmth, toasted almond, and brown sugar sweetness with a whisper of citrus.
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