Colombia’s southwest, the Cauca department, Meseta de Popayán region. This area is home to many small coffee farms. Our supplier works with 65 smallholder growers from the surrounding communities. The landscape is beautiful yet rugged — cool and rainy, with high altitude and volcanic soil. The region is rich in Indigenous settlements and ancient archaeological sites. This is the environment in which the coffee is grown. There are two harvests per year. The cup profile is balanced and deep, with floral and caramel notes.

E.A. Ethyl Alcohol, also known as the natural decaffeination method. The process begins with fermenting fruit molasses to extract ethanol. The ethanol is then combined with acetic acid to create ethyl acetate. While it may sound artificial, ethyl acetate is a completely natural compound found in fruits, grains, and sugarcane. Next, the green coffee beans are steamed and soaked, allowing them to swell, and then washed with ethyl acetate, which dissolves and removes the caffeine. Finally, the beans are thoroughly rinsed with water and steam, then dried until they return to their original moisture level.