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In southwest Colombia, the Cauca department’s Meseta de Popayán region is home to many small coffee farms. Our supplier works with 65 smallholder growers from surrounding communities, in a cool and rainy landscape shaped by high altitude and volcanic soil. The region is also rich in Indigenous settlements and ancient archaeological sites. With two harvests per year, these coffees have a balanced and deep cup profile with floral and caramel notes.

This coffee is decaffeinated using E.A. (Ethyl Alcohol), also known as the natural decaffeination method. The process uses ethanol, produced by fermenting fruit molasses, which is combined with acetic acid to create ethyl acetate — a natural compound found in fruits, grains, and sugarcane. The green coffee is steamed and soaked before being washed with ethyl acetate to dissolve and remove the caffeine, then thoroughly rinsed and dried.