About

This coffee is grown in the Huila region which is located in southwestern Colombia, nestled in-between the Central and Eastern ranges of the Andes. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. This coffee is washed and then subsequently decaffeinated. The decaffeination itself takes place after the coffee has been harvested, processed, and had its parchment layer removed. This coffee is processed using Ethyl Acetate (EA), a naturally occurring ester present in bananas and as a by-product of fermented sugars. The EA bonds with the salts of chlorogenic acids inside the seeds, removing the caffeine over eight hours of tank cycles until no caffeine is detected. The seeds are then steamed to remove any EA traces, before the coffee is dried and polished for export.