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Le Décaféiné
Colombia has the Andes mountain range on its western territory. This allows water sources to flow into the country’s large basins, like in the region of Cauca. This creates a favourable and unique environment for growing coffee.
This coffee is sourced from various farms in the Cauca department of southern Colombia. It is part of what the Colombian Coffee Growers Federation calls the New Coffee Triangle alongside the Nariño and Huila departments. Farms in the area are usually smaller and situated at higher altitudes than in the northern regions.
The ethyl acetate decaffeination process uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans. This chemical-free process gives plum, marmalade & baking spice notes to this coffee.
This coffee is sourced from various farms in the Cauca department of southern Colombia. It is part of what the Colombian Coffee Growers Federation calls the New Coffee Triangle alongside the Nariño and Huila departments. Farms in the area are usually smaller and situated at higher altitudes than in the northern regions.
The ethyl acetate decaffeination process uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans. This chemical-free process gives plum, marmalade & baking spice notes to this coffee.
Colombia has the Andes mountain range on its western territory. This allows water sources to flow into the country’s large basins, like in the region of Cauca. This creates a favourable and unique environment for growing coffee.
This coffee is sourced from various farms in the Cauca department of southern Colombia. It is part of what the Colombian Coffee Growers Federation calls the New Coffee Triangle alongside the Nariño and Huila departments. Farms in the area are usually smaller and situated at higher altitudes than in the northern regions.
The ethyl acetate decaffeination process uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans. This chemical-free process gives plum, marmalade & baking spice notes to this coffee.
This coffee is sourced from various farms in the Cauca department of southern Colombia. It is part of what the Colombian Coffee Growers Federation calls the New Coffee Triangle alongside the Nariño and Huila departments. Farms in the area are usually smaller and situated at higher altitudes than in the northern regions.
The ethyl acetate decaffeination process uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans. This chemical-free process gives plum, marmalade & baking spice notes to this coffee.
Coffee origin
Country
Colombia
Region
Cauca
Variety
castillo, caturra
Altitude
1200 - 2000 m
Farm
various
Producer
various
Process
decaf
Tastes like
🍞
banana bread
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chocolate
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