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Los Naturales
Huila is a southwestern department of Colombia. It is the country's biggest coffee producer, even though it is mostly composed of small farms. The secret behind their productivity is that the farms all have their small micro beneficio, or processing station.
This coffee was decaffeinated through the ethyl acetate process. It uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans.
It is composed of various regional lots from several farms in the municipalities of Acevedo, Algeciras and Timana. As is often the case with Colombian coffees, the selected lots are mixtures of small producers and have no specificity other than the region.
The resulting cup reminds us of chocolate, toffee and cinnamon.
This coffee was decaffeinated through the ethyl acetate process. It uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans.
It is composed of various regional lots from several farms in the municipalities of Acevedo, Algeciras and Timana. As is often the case with Colombian coffees, the selected lots are mixtures of small producers and have no specificity other than the region.
The resulting cup reminds us of chocolate, toffee and cinnamon.
Huila is a southwestern department of Colombia. It is the country's biggest coffee producer, even though it is mostly composed of small farms. The secret behind their productivity is that the farms all have their small micro beneficio, or processing station.
This coffee was decaffeinated through the ethyl acetate process. It uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans.
It is composed of various regional lots from several farms in the municipalities of Acevedo, Algeciras and Timana. As is often the case with Colombian coffees, the selected lots are mixtures of small producers and have no specificity other than the region.
The resulting cup reminds us of chocolate, toffee and cinnamon.
This coffee was decaffeinated through the ethyl acetate process. It uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans.
It is composed of various regional lots from several farms in the municipalities of Acevedo, Algeciras and Timana. As is often the case with Colombian coffees, the selected lots are mixtures of small producers and have no specificity other than the region.
The resulting cup reminds us of chocolate, toffee and cinnamon.
Coffee origin
Country
Colombia
Region
Huila
Variety
castillo, caturra, pink bourbon
Altitude
1620 - 1800 m
Farm
Various farms in Acevedo, Algeciras & Timana
Producer
Various
Roast level
Medium
Process
decaf
Tastes like
🍫
chocolate
🍮
toffee
🥮
cinnamon
Community reviews
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4.0 Excellent
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