COLOMBIE LOS DIECINUEVE DECAF

Origin and Varieties: This specialty decaffeinated coffee comes from the Huila region, where it is grown at an altitude of 2,000 meters. It consists of Castillo, Colombia, and Caturra varieties.

Natural Method: Decaffeination is carried out in partnership with Azahar using the ethyl acetate process, with a natural solvent extracted directly from sugarcane.

Processing Steps: The green coffee is steam-cleaned, hydrated, and then immersed in ethyl acetate baths to extract the caffeine. It is then cleaned again to remove any residue, dried, cooled, and finally polished with a plant-based wax before packaging.