This coffee is grown in the Huila Department of Colombia. It consists of Caturra, Castillo and Colombia varietals decaffeinated locally using naturally occurring compounds. This method avoids excessive heat or pressure, which can radically disrupt a green bean´s cellular structure, also it does not result in a radical change of the coffee flavours. If you’d like to have coffee in the evenings, this is for you.
In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. It is at this point, that the bean experiences an E.A. wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the inner most portions of the bean. Finally, the beans are dried until reaching the moisture similar to which they had prior to the process.