Set high in the Colombian Andes, the regions of Huila and Tolima are known for steep slopes, fertile soils, and a long tradition of quality-focused coffee growing. After washing, these coffees are decaffeinated using a natural, sugarcane-derived compound called Ethyl Acetate, combined with mountain spring water to gently extract caffeine while avoiding excessive heat and pressure.

The result is a decaf that stays true to its origin – clean and rounded, with a syrupy body and a comforting chocolate finish.