This decaffeinated Colombian coffee comes from the Huila region from various small farmers at 1400-2000 meters altitude. The coffee is washed processed, with ripe cherries pulped the same day, followed by open-air fermentation in tanks or buckets for 12 to 36 hours before drying on patios. It is decaffeinated using a natural EA (ethyl acetate) process derived from sugarcane molasses. The varieties include Castillo, Caturra, and Colombia. The coffee features pleasant fruity notes with aromas of sugar cane, persimmon, and chestnut, with a sweetness rating of 4/5, body 3/5, and acidity 3/5.
Evolving from a barista service company founded by Giovanni Meola, this Zurich-based roastery has a philosophy rooted in service and expertise. They aim to provide a complete, high-quality coffee solution for their customers. The roasting is done with the final preparation in mind, ensuring a perfect cup every time.
