This decaffeinated coffee comes from the southwestern region of Colombia, an area renowned for producing high-quality coffee at both scale and as smaller micro-lots. Situated along the Andes mountain range, Huila's unique topography and climate create ideal growing conditions for coffee. Most production is carried out by smallholder farmers and their families, who typically cultivate plots of land less than three hectares. This coffee has been decaffeinated using the Ethyl Acetate (EA) process, often referred to as the Sugarcane Decaf method.
Ethyl acetate is produced by esterification between ethyl alcohol, which is derived from the fermentation of sugar cane, and acetic acid. The green coffee is submerged in a wash of water and ethyl acetate, during which the ethyl acetate bonds with the caffeine in the coffee and begins to extract it from the green seeds. The EA solution is flushed and the process is repeated until reaching a minimum decaffeination level of 97%. Finally, the green coffee is steamed to remove any remaining ethyl acetate from the seeds.
Seasonal buying is about seeing coffee as a crop not a commodity, buying in harmony with the growing seasons to enjoy coffee at its best. This kind of buying has always been the backbone of our business and it’s something we’ve improved and refined every year.
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