COLOMBIA · Decaffeinated

Peach | Red apple | Brown sugar

Region: Matagalpa, Black Forest
Coffee grower: Small cooperative producers
Varietal: Caturra, Colombia, Castillo
Altitude: 1200 - 1350 m
Process: Sugar Cane
Roast: Medium
Best Brew: Espresso, Mocha, Aeropress, French press

Why we like it

Popayán, the capital of Cauca, sits at 1,700 meters above sea level in the Colombian Massif, surrounded by the Andes mountain range. This region's privileged topography offers rich volcanic soils and a steady climate between 13°C and 24°C, ideal for growing high-quality coffee. These conditions make it possible to produce balanced coffees with floral notes and a delicious hint of caramel.

This small cooperative works with 65 local producers, fostering long-term relationships and promoting excellence in every harvest. Through its program, farmers are encouraged to continually improve quality, earning up to 20% above market price depending on the coffee's evaluation.

The coffee growers harvest the coffee cherry, pulp it, wash it, and dry it as parchment before delivering it to Popayán, where it undergoes dry milling. The green coffee is then taken to Caldas for decaffeination using the Sugar Cane Decaf method, which uses water and sugar cane to remove caffeine while keeping the coffee's natural flavor and sweetness intact.