Decaf Colombia - Sugar Cane Process

This decaffeinated single‑origin coffee hails from the lush mountains of Risaralda, one of the three departments that form Colombia’s famed Coffee Triangle. Carefully selected cherries yield a brew that surprises with its depth and sweetness, offering tasting notes of graham cracker and raisin, backed by a luxuriously heavy body that lingers pleasantly on the palate.

The commitment to quality and sustainability is rooted in years of on‑the‑ground collaboration with dedicated producers across Risaralda. Each farm follows strict protocols to harvest only optimally ripe cherries, which are floated in water to remove underripe fruit and then hand‑sorted. This meticulous care earned Risaralda its moment in the spotlight in 2019, when a coffee from Marsella took home the Cup of Excellence Colombia award for the first time in the region’s history.

Once picked and sorted, the cherries are de‑pulled, fermented in tanks, washed, and dried slowly on raised beds in the shade, allowing gentle airflow to preserve delicate flavor compounds and prevent heat damage. After hulling and further sorting, the green beans travel to Manizales for decaffeination via the Sugar Cane Process—technically known as the Ethyl Acetate (EA) method. Because EA is a naturally occurring compound in many fruits (a banana, for example, contains twenty times more EA than our decaf coffee), this process uses nothing artificial. The same solvent is purified and reused, minimizing water consumption and ensuring an eco‑responsible approach to producing a decaf that retains all the character and complexity of its caffeinated counterpart.