Description:

The Huila region is one of the most well-known coffee growing areas of Colombia. In the southernmost part of Huila, Pitalito’s high altitude of 1,400 to 1,900 meters above sea level is made even more farmable by the amiable geography. These conditions combine with small, family coffee farms to make a coffee with full body, excellent structure and tastes of chocolate and stone fruit.

Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since  EA is naturally-occurring, the process is labeled as “naturally decaffeinated.” 

The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.