Huila Decaf

Huila Decaf comes from Acevedo, in the southern part of the department of Huila, Colombia, at an elevation of 1,630 meters. In this area, known for its clean, sweet, and perfectly balanced coffee profiles, coffee grows in fertile soil and a temperate climate that favor the slow, even ripening of the cherries. This terroir comes through in the cup as clarity, natural sweetness, and a well-defined structure.

Behind this lot is Grupo Asociativo San Isidro, a coffee-growing community with more than 45 years of history in the municipalities of Acevedo and Pitalito. Its 85 members do more than produce high-quality coffee: since the group’s beginnings, they have championed the conservation of natural resources in southern Huila, acquiring more than 500 hectares dedicated to protecting forests and watersheds in the Serranía de Peñas Blancas Regional Integrated Management District. This project sees coffee as more than a crop: it’s a way to care for the land and build community. As José Ramón Collazos, one of its members, recalls, the goal was always to protect the water and biodiversity, and over time, the reserve’s forests have become home to native species of the region.

This lot, made up of Colombia and Castillo varieties, is processed using the washed method, with cherries hand-picked at optimal ripeness, controlled fermentation, and sun-drying. The result is a clean, consistent cup with great aromatic expression. After processing, the coffee is naturally decaffeinated using ethyl acetate (EA) derived from sugarcane. This method involves lightly steaming the beans to open their pores, then washing them with the natural solvent, which binds to the caffeine and removes it without affecting the aromatic compounds responsible for flavor. The coffee is dried again until it reaches optimal moisture levels, preserving the bean’s structure and original character.

In the cup, Huila Decaf offers a sweet, creamy, and deeply comforting profile. Milk chocolate comes through from the first sip as the leading note, creating a rich, indulgent base. Caramel adds integrated sweetness and a smooth texture that rounds everything out. With medium body and balanced acidity, it makes for a sweet, rounded, approachable cup.

With a score of 82 and a roast profile tailored for espresso, Huila Decaf shines under pressure: in shorter preparations, its chocolate and caramel notes intensify and gain character, while with milk it makes for a creamy, enveloping, and very approachable cup. A coffee made to enjoy at any time of day without giving up a great cup.

Huila Decaf shows that decaf can be just as rich and expressive as any specialty coffee: clean, sweet, and honest, with the character of southern Huila and the work of a community that has spent decades caring for its land.