This coffee is balanced and sweet with notes of cherry and cocoa.

Varietal: Caturra | Castillo | Colombia

Processing: Washed | EA Decaf

This coffee comes from the Huila region of Colombia, which is well- known for producing specialty coffee. Its unique location between the Central and Eastern Andes boasts ideal conditions for growing complex, high-quality coffees.

The cherries are carefully harvested when ripe, pulped, dry-fermented, then washed with fresh water. The clean parchment is then transferred for drying. The method of decaffeination used for this coffee is called the Ethyl Acetate (EA) method, which selectively removes caffeine while preserving the coffee’s natural character. EA is an occurring ester (present in bananas and also as a by-product of sugar cane processing) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is then placed in a solution of water and EA, where the EA bonds with the caffeine inside the seeds. The tank is drained and re-filled repeatedly over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove any traces of EA.

The resulting coffee is clean, sweet and retains the profile of coffees from the Huila region, pleasingly uninhibited by the EA process.

Coffee is exempt from GST.