About the coffee:

Risaralda Department, situated in Colombia's Eje Cafetero coffee region, strategically benefits from its central location between the Central and Western mountain ranges, facilitating easy transportation to the Bonaventura port, Bogota, and Medellin. The coffee cultivation spans elevations of 1,200 to 1,900 meters in sandy and clay soil, featuring a mix of castillo and caturra varieties.

Notably, this coffee undergoes a decaffeination process using Ethyl Acetate (EA). Ethyl Acetate is a naturally occurring sugar found in many fruits and is a byproduct of fermented sugar. In this natural method, the green coffee beans are immersed in water containing Ethyl Acetate, derived from fermented sugar. The compound bonds with caffeine molecules over an approximately eight-hour period, followed by steaming and low-pressure exposure to ensure effective caffeine removal. A final steam application eliminates any residual Ethyl Acetate. This EA decaf process excels in preserving the coffee's inherent flavor profile, offering a cup with bright acidity, jasmine florals, tropical fruit notes, and a clean, sweet finish.