THE BEANS

Producer: Smallholders
Origin: Huila
Process: Sugar Cane Decaf
Variety: Multi-variety
Altitude: 1,300 – 1,700 masl
Tasting notes: Notes of milk chocolate, pecan, and panela. Smooth and sweet; a balanced, caffeine-free cup.

LOT HISTORY

Huila is one of Colombia's most important coffee-growing regions and a global benchmark for specialty coffee production. Its mountainous landscape—situated between the Central and Eastern ranges—offers excellent growing conditions, thanks to high altitudes, volcanic soils, temperate temperatures, and abundant water availability.

Coffee farming in Huila is primarily carried out by small and medium-sized family farms, where hand-picking the cherries and meticulous care during cultivation and processing are essential to producing high-quality coffee.

This lot has been decaffeinated using the sugar cane process.

What is the Sugar Cane process?

Ethyl acetate is a substance found naturally in products such as sugarcane, coffee, and certain fruits, although it can also be obtained through other processes.

It is used in coffee decaffeination due to its ability to effectively separate caffeine from the bean. The process begins by steaming the green coffee to open its structure and facilitate extraction.

Next, the beans come into contact with a mixture of water and ethyl acetate. Over several stages, the caffeine gradually migrates from inside the bean into this solution. Once the desired level of decaffeination is reached, steam is applied again to remove any remaining ethyl acetate.

Finally, the coffee is dried until it returns to an appropriate moisture level, making it ready for subsequent storage and roasting.

THE RECIPE

We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*

Soon!