Flavor: Cocoa Butter, Vanilla Fudge, Cherry, Orange
Body: Heavy
Acidity: Medium
Process: Washed; Ethyl Acetate
This coffee is decaffeinated using Ethyl Acetate (EA), a naturally occurring liquid found in many fruits, and a byproduct of fermentation. It is used as a solvent to remove caffeine from green coffee. The EA bonds with the caffeine molecules over the course of eight hours before having one last steam to remove any trace of the EA. We find this process does a very good job of maintaining the coffee flavor.
Risaralda Department is in the central part of Colombia, in the coffee growing region known as Eje Cafetero. The coffee is grown between 1,200 and 1,900 meters above sea level in sandy and clay soil. They grow a mix of castillo and caturra varieties, and the coffee is fully washed and dried either on patios or on raised beds, depending on the topography and other conditions.
Risaralda, Colombia
1200-1900 m.a.s.l.Multiple local producers
Colombia, Castillo, Caturra
Washed
March, 2026
Flavor: Cocoa Butter, Vanilla Fudge, Cherry, Orange
Body: Heavy
Acidity: Medium
Process: Washed; Ethyl Acetate
This coffee is decaffeinated using Ethyl Acetate (EA), a naturally occurring liquid found in many fruits, and a byproduct of fermentation. It is used as a solvent to remove caffeine from green coffee. The EA bonds with the caffeine molecules over the course of eight hours before having one last steam to remove any trace of the EA. We find this process does a very good job of maintaining the coffee flavor.
Risaralda Department is in the central part of Colombia, in the coffee growing region known as Eje Cafetero. The coffee is grown between 1,200 and 1,900 meters above sea level in sandy and clay soil. They grow a mix of castillo and caturra varieties, and the coffee is fully washed and dried either on patios or on raised beds, depending on the topography and other conditions.
Risaralda, Colombia
1200-1900 m.a.s.l.Multiple local producers
Colombia, Castillo, Caturra
Washed
March, 2026
