Popayán Reserve comes from a network of smallholder farms in the highlands of Popayán, Cauca, Colombia, at elevations between 1,700 and 2,000 m.

The fertile volcanic soils and wide temperature swings create conditions for developing balanced, complex flavours in coffee cherries.

After a traditional washed processing, the green beans are decaffeinated using the Sugar Cane Process at Descafesol in Manizales.

The beans are first steamed to open their pores, then immersed in a solution derived from sugar cane ethyl acetate, which selectively removes caffeine over approximately eight hours. The beans are then thoroughly washed, de‑odourised and restored to optimal moisture, preserving the original structure, sweetness, and aromatic profile.

This method results in a decaffeinated coffee with the same balance and depth as its caffeinated counterpart.

Popayán Reserve is cultivated by over 60 smallholder farmers selected for their expertise with Castillo and Caturra varietals.

By keeping decaffeination within Colombia, much of the value remains local, supporting livelihoods and reducing logistical impact.

The care and collaboration throughout the process are evident in cup: 🍫🍯🥜smooth milk chocolate, honey and vanilla notes, with balanced body and gentle acidity, delivering a refined and enjoyable decaffeinated coffee.

yes, it is decaf. taste great, is it? 🤯