This decaffeinated coffee is from Popayán, Cauca, Colombia, grown at altitudes between 1500-2070 meters. The coffee features Colombia, Castillo, and Caturra varieties. It undergoes a unique sugar cane decaffeination process where caffeine is extracted using sugar cane ethyl acetate and water, which enhances sweetness while maintaining coffee attributes. The green beans are steamed to remove silver skin, submerged in spring water, then exposed to sugar cane ethyl acetate for 8 hours to dissolve caffeine, and finally dried to original moisture content. Flavor notes include clementine, candied lemon, and caramel.
