Sugarcane Decaf

Sugarcane Decaf

Otara Kava

About This Coffee

This decaffeinated coffee is from multiple regions in Colombia including Cauca, Tolima, Antioquia, and Eje Cafetero, grown at altitudes between 1400-2100 meters above sea level. It is produced by various cooperatives and processed using the sugarcane decaffeination method, where ethyl acetate derived from molasses is used to remove caffeine. The coffee is described as balanced with good body, lots of sweetness, and low acidity, offering a smooth and flavorful cup with tasting notes of brown sugar, prune, and cooked apple.

Origin

Cauca (Colombia)Tolima (Colombia)Antioquia (Colombia)Coffee Triangle (Eje Cafetero) (Colombia)

Flavor Notes

Brown Sugar, Prune, Cooked Apple

Roast Level

Medium

Processing

Sugarcane Decaffeination

Typology

OK

Otara Kava

In the intersection where Ukrainian coffee passion meets Belgian precision, Maryana and Roman Melnyk have crafted something extraordinary from the displacement of war and the determination of love. This husband and wife team first met in Lviv's coffee scene at Svit Kavy, where Roman honed his skills as barista trainer and roaster while Maryana developed her decade long hospitality expertise. They relocated to Belgium to continue their coffee journey under circumstances that transform personal stories into profound purpose. Their roasting philosophy centers on the Spiritual Fauna concept, where each coffee is paired with animals from high altitude growing regions, creating a narrative bridge between Ukraine's word otara (meaning a group of animals) and the global community of coffee producers they support through traceable, socially ethical sourcing.

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