This is a beautiful decaf coffee from the Caldas region of Colombia. When we came across it on the cupping table we were extremely impressed by its sweetness and complexity. The cup is aromatic and laden with dried fruit, dark chocolate and root beer notes. It's rich with syrupy body and balanced acidity. This is a versatile decaf that is both excellent alone or with milk.
The decaffeination process is done using the sugar-cane process that utilizes ethyl acetate, an organic compound derived from sugar, to gently remove caffeine while leaving the natural sweetness of the bean intact.
Our partners at Azahar have worked closely with the Cooperativa de Caficultores de Caldas to source the lots that went into this Decaf Caldas blend. The Caldas cooperative was founded in 1960 and is currently home to more than 3,600 partner producers, most of them smallholders. The Castillo beans that comprise this blend were grown between 1,400 and 1,600 m.a.s.l and were treated to a washed process, with a fermentation stage that lasted between 10 and 12 hours. The coffee was then mechanically dried for 36 hours, before undergoing the decaffeination process.
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