This coffee comes from the Huila and Narino regions in Colombia and is a blend of Castillo and Caturra from different small producer lots in these regions. After being picked, the coffee is decaffeinated at the Descafecol Decaffeination Plant in Manizales. Using the Ethyl Acetate decaffeination process, this coffee is naturally decaffeinated by being rinsed repeatedly with the EA solution to remove the caffeine before being dried and sealed with a natural wax. The Ethyl Acetate process preserves the characteristics we love about this coffee, while giving it some complexity and sweetness.
