Café Decaf de Colombia

Most decaffeinated coffees have their caffeine removed with chemicals, but that’s not the case with our decaffeinated Colombia. The “Sugar Cane” process is used, combining high-mountain spring water with naturally derived ethyl acetate (EA). This is found in all coffee beans in their natural state; it isn’t a preservative or anything like that.

The natural EA is obtained through a process based on sugarcane and, together with mountain spring water, these are the only elements the coffee comes into contact with.

Basically, this decaf will still taste like real coffee—the flavor of a great specialty coffee you can drink in the afternoon, evening, or even at night, as some people do because they can feel good about what they’re drinking.

If you’re a real coffee nerd, you might be interested to know that this water-EA process gently extracts caffeine from the bean, avoiding excessive heat and pressure and preserving the bean’s natural structure and distinctive characteristics. In this case, it’s a washed coffee from the Huila region, made from the Colombia and Castillo varieties and grown at an altitude of over 1,500 meters.