This coffee hails from Valle del Cauca, Colombia, which lies within one of Colombia's two most vital conservation corridors. This region is situated between the National Park of Tatamá and the Serranía de los Paraguas.

The sugarcane decaf process uses ethyl acetate, a natural compound derived from fermented sugarcane molasses and acetic acid. Green coffee beans are steamed to open their pores, then soaked in the solution to remove up to 97% of their caffeine. Afterward, the beans are rinsed and dried to their original moisture level. This gentle, natural method preserves the coffee’s sweetness and complexity.

Origin ~ Valle del Cauca, Colombia

Process ~ E.A. Sugarcane

Varietal ~ Castillo & Caturra