El Nevado del Huila: This decaf comes from a group of smallholder producers who grow sweet, dense coffee high in the mountains of Colombia in southern Huila. It’s decaffeinated using the sugarcane (ethyl acetate) process, which keeps its natural sweetness and notes of brown sugar, strawberry jam, and molasses. Clean, balanced, and easy to drink — a delicious decaf for any time of day.
This coffee is grown on Nevado del Huila - Colombia’s highest volcano, reaching 5,500 MASL! Volcanic soil combined with high elevations provides the ideal environment for growing coffee, as the soil is nutrient rich, and the elevation produces dense, sweet coffee cherries.
After this coffee is harvested, it goes through a process to remove caffeine from the bean. The process of this decaf coffee is commonly called Sugarcane Process, where the coffee is decaffeinated with Ethyl Acetate, a sweet and volatile compound that is commonly a product of sugarcane. The beans are submerged in the E.A. solution for eight hours which dissolves the caffeine, and then the beans are steamed and dried to remove all of the Ethyl Acetate.
The coffees that make up this lot are mainly Caturra, Colombia and Castillo varieties, all of which grow abundantly in Colombia. This lot of coffee was designed to provide a sweet, clean and approachable cup of decaf, perfect for any time of day!
About the Producers
We worked with our friends at Coffee Quest to source this incredible decaffeinated coffee. This coffee from Southern Huila, Colombia was produced by multiple smallholder farmers, primarily from the towns of Santa Maria and Pitalito. The first step of the journey of this coffee is a farmer presenting a sample at one of Coffee Quest’s buying stations, where it goes through meticulous cupping sessions to determine the quality. If the coffee is selected, it will then go to Coffee Quest’s warehouse and is cupped again and prepared to be milled.
For subscriptions: This coffee doesn’t rotate — you’ll get this same delicious coffee with every subscription delivery.
