This decaffeinated coffee originates from the El Vergel farm in Huila, Colombia, grown at 1500 meters altitude by farmers Shady and Elias Bayter. The Caturra variety coffee is washed processed and decaffeinated using the Ethyl Acetate method, a natural decaffeination process utilizing a byproduct of fermented sugarcane. The medium roast coffee features flavor notes of cherry, caramel, and syrupy sweetness. The farm implements sustainable practices including composting organic material and water conservation efforts that have reduced consumption by at least 40%.
Yield Coffee Roasters operates out of Monroe, Ohio, with a sourcing model built on direct trade and a commitment to paying producers two to three times above market rates for green beans. The company reinvests 10 percent of annual profits into sustainable development projects in coffee growing communities, framing the business as a vehicle for lasting impact. Partner farms implement sustainable practices including composting and water conservation. It is a roaster that ties quality standards directly to an ethic of equity and environmental responsibility.
