This coffee comes from the south-west region of Colombia in Huila. It is grown by a collective of smallholder farmers in the foothills of the Andes Mountains. The fertile volcanic soil and high elevation provide the perfect growing conditions. Only ripe cherries are hand-picked then sent to the washing station for pulping, fermentation and drying on patios.
A natural decaffeination process using the Sugarcane Method is employed. In this process, ethyl acetate, a natural compound derived from cane sugar, bonds with the chlorogenic acids found in caffeine, thus separating it from the beans.
