Caldas Decaf - Colombia

Cup Characteristics: Chocolate Sweetness, Citrus Acidity, Creamy Caramel Finish

Prior to decaffeination, this coffee fermented for 12-24 hours, fully washed, and sundried on patios.

Ethyl Acetate (EA) Decaf

This coffee is meticulously produced by Descafecol using a natural decaffeination process that combines high mountain spring water with naturally occurring Ethyl Acetate. Derived from sugar cane, the Ethyl Acetate is paired with the spring water to gently extract caffeine from the beans without subjecting them to excessive heat, pressure, or chemicals. This preserves the inherent characteristics and authentic essence and qualities of the coffee, without the use of any artificial additives.

Regional Info

Anserma, Caldas, Colombia

The town and municipality of Anserma, founded in 1539, is located close to the western border of the department of Caldas. The high altitude and rich soil of “Eje Cafetero”, commonly known as Colombia’s Coffee Triangle wherein Anserma lies, combined with temperate microclimates creates the perfect conditions for quality coffee to grow, sustaining the local farmers who often grow on farms of less than 3 hectares.

Producer(s): Various Smallholders of the Anserma municipality

Country: Colombia

Region: Caldas, Colombia

Elevation: 1700 – 1950m

Variety: Caturra, Castillo, Colombia

Process: Fully Washed/Sugar Cane Decaf