This decaffeinated coffee originates from the Huila department in Colombia, the country's most important coffee-producing region with 144,120 hectares of coffee cultivation, representing 17.2% of Colombia's production. The decaffeination uses the EA (ethyl acetate) process, a natural method that involves sugar cane-derived ethyl acetate. Green coffee is steamed to elevate moisture, then ethyl acetate is added to dissolve the caffeine before being washed and dried. This process avoids high pressure and heat, preserving the natural terroir flavors and resulting in a sweet and bright decaf.
