Product Description
Region: Inzá, Cauca, Colombia
Producer: Smallholder farmers, Wuchii area
Varietal: Mixed (Caturra, Colombia, Castillo)
Process: EA Sugarcane Decaf (Natural Ethyl Acetate method)
Altitude: 1,600–2,000 masl
Taste Note: Red fruit, caramel sweetness, hint of cocoa
Brewing method: Filter / Espresso
Goes well with milk?: Yes – smooth caramel chocolate cup
Roaster Notes
I roasted this decaf to highlight its gentle fruit sweetness and smooth body, making it an easy and comforting cup any time of day. In the cup you’ll find soft red fruit notes, caramel sweetness, and a hint of cocoa. Balanced and versatile, it drinks well black for its clarity, and with milk it develops into a creamy caramel chocolate cup.
A true daily drinker—without the caffeine.
Bean info
This decaf lot comes from the Inzá region of Cauca, Colombia, an area known for its high-altitude farms and smallholder producers. The coffee is processed using the Ethyl Acetate (EA) Sugarcane method, a natural decaffeination technique developed in Colombia. Locally sourced sugarcane is fermented to produce ethyl acetate, which gently removes caffeine while preserving the coffee’s natural sweetness and vibrant character.
The result is a decaf that doesn’t compromise on flavor—showcasing the terroir of Inzá with clarity and depth.
