Description

Our Eat Coffee Decaf This proves that you can enjoy an exceptional cup of coffee at any time of day without sacrificing flavor. This coffee is produced on carefully selected farms in the Popayán region (Cauca). The coffee growers deliver the coffee in dry parchment form, which is ground in Popayán before being transported to the department of Caldas for decaffeination.

What makes this coffee truly special is its caffeine extraction method. Unlike other industrial processes, this one uses water and sugarcaneA unique technique developed in Colombia. This natural method not only preserves all the attributes of the coffee bean, but also enhances its sweetness, offering an exceptionally smooth and palatable cup.

Key Features:

• Origin: Popayán, Cauca.

• Botanical Varieties: Castillo, Catimor Typica and Caturra.

• Altitude: Grown between 1500 and 2070 meters above sea level

• Ground: Volcanic ash.

• Decaffeination Process: Natural process of water and sugar cane (carried out in Caldas).

• CATA's notes: Milk with chocolate, creamy, smooth, and sugar cane.