Decaf, La Plata

Grown in the southwestern Andes, the Huila region is world-renowned for its complex terroir and high-elevation microclimates. This specific lot offers the vibrant quality typical of Colombian coffees, but without the caffeine. The Decaffeination Process This coffee utilizes the Ethyl Acetate (EA) method, often called the "Sugarcane Process." Unlike aggressive chemical treatments, this method uses a naturally occurring compound found in fruits like bananas and sugarcane to gently remove caffeine while preserving the bean’s structural integrity and flavour.