THE BEST DECAF YOU CAN FIND!

The so-called Meseta de Popayan is sheltered by the Andes Mountain range which helps generate homogeneous climatic and altitudinal characteristics. The result is a balanced cup profile with fruity and caramel notes.

After the first washed process, the milled coffee is delivered to DesCafecol in Manizales where they use the sugar cane process to decaffeinate the coffee. Ethyl acetate is a natural by product created in the production of sugar cane refining. The green beans are put into a steam chamber where the silver skin is removed from the bean. After this, the beans are submerged in spring water and as soon the coffee is saturated with water it is sent to the extractors where the beans have direct contact with sugar cane ethyl acetate for 8 hours which dissolves the caffeine content. Then the decaffeinated coffee is dried in a chamber to reach the same moisture content that it had prior to the process.

It is thanks to your taste for rare coffee that these farmers can make a significant increase on their ordinary earnings, which enables them to develop their land further.