We continue to use Sugarcane decaffeinated coffees from Colombia, as we have found them to be the best ones.

Location and Farmer

This offering comes from seven producers that reside in the municipality of Pitalito, Huila.

Process

All coffee was harvested at full ripeness and processed traditionally as washed coffee. On average, cherries were depulped and the coffee was fermented dry for an average duration of 20 hours, washed 4 times, then placed in a parabolic dryer for an average period of 6-7 days. Once milled, the coffee underwent the Sugarcane E.A. decaffeination process.