Sugarcane Decaf

This decaffeinated coffee contains beans from municipalities across the Huila department in Colombia, including Acevedo, Algeciras, Neiva, Oporapa, Palermo, Palestina, Pitalito and Tello. The blend consists of Bourbon, Castillo, Caturra, Colombia, Maragogype and Tabi varieties, hand-selected from several fincas. Coffee trees grew at altitudes ranging from 1,500 to 1,950 meters above sea level. Cherries were hand-selected at peak ripeness, left intact for 12 to 48 hours, then de-pulped and fermented in tanks for 18 to 60 hours. Coffee was washed and dried on raised beds, parabolic greenhouses and mechanical dryers for 11 to 20 days. Decaffeinated at the Descafecol plant in Manizales using ethyl acetate naturally derived from sugar cane, acetic acid, blackberries, beets or grapes. The cup features notes of dried red fruits, cashews, panela, chocolate and blackberries.