This coffee is a decaf offering from Colombia, specifically from the Huila region. It is produced by the Azahar decaf project with beans from local farmers. The coffee undergoes Sugar Cane Decaf processing using Ethyl-Acetate maceration, a natural decaffeination method that preserves flavor integrity. The cup profile is characterized by extreme sweetness with prominent baking spices, dark chocolate fudge notes, and a boozy red fruit finish.
Vaga Bon Café roasts from a facility in Lavaux and runs a cafe in Lausanne's Flon district, founded by travelers with a philosophy inspired by the vagabond spirit of discovery. They source unique and interesting coffees from their journeys around the world, both literal and figurative. Their mission is to share these global coffee discoveries and the stories behind them.
