A decaffeinated coffee from the Inzà cooperative in the Cauca region of Colombia, grown by several smallholder farmers at 1500–1800 masl. Varieties include Caturra, Colombia, and Castillo. Decaffeinated using the Natural EA (Ethyl Acetate) method, where green beans are steamed and soaked with a natural substance extracted from sugarcane. Flavor profile is creamy and sweet with notes of chocolate, vanilla, and dried fruits.
Norway's oldest specialty coffee roastery, founded in 1879. They combine generations of knowledge with a focus on quality and direct relationships with farmers.
