This decaffeinated coffee is produced by Brayan Alvear on Las Palmas farm in the Acevedo region of Huila, Colombia, at an altitude of 1,450-1,500 meters. The Caturra variety undergoes a 120-hour anaerobic fermentation in cherry, infused with dehydrated passion fruit pulp. After fermentation, the beans are dried in mechanical silos and stabilized in GrainPro bags. Decaffeination uses the EA Sugarcane Process, which employs ethyl acetate derived from Colombian sugarcane to naturally remove caffeine while preserving flavor. Tasting notes include brown spice, dark chocolate, passion fruit, citric acid, and tangerine.
Origin
Huila (Colombia)
Flavor Notes
Citric Acid, Brown Spice, Dark Chocolate, Passion Fruit, Tangerine
Roast Level
—
Processing
Anaerobic Fermentation, EA Sugarcane Decaffeinated
While primarily a craft beer brewery, SoLo Brewing in Lisbon was founded with a parallel passion for quality coffee. They approach coffee with the same dedication to craft and flavor exploration as their beer, sourcing high-quality beans and preparing them meticulously. This creates a unique space where patrons can enjoy expertly crafted beverages, whether it's a specialty coffee or an innovative beer.
