Colombian castillo and Caturra green bean varietals from the Huila and Tolima region are decafeinated using the sugarcane method. The coffee is simple and clean with classic nutty characteristics, but with a light syrup sweetness and a lemonade brightness.
The sugarcane method combines mountain water and naturally occurring ethyl-acetate. Ethyl-acetate is naturally occurring in many fruits including the coffee cherry. 
We are proud of our Decaf offerings and hope you enjoy this delicious and interesting cup! is a bright cup full of character without the impact f process in the cup. We get hazelnut, lemonade and rich golden syrup sweetness.
Region: Huila, Tolima
Altitude: 1200 - 1800 MASL
Varietal: Castillo, Catturo
Process: Washed sugercane
Notes: Hazelnut, lemonade, golden syrup