Páramo Decaf.

Sourced from smallholder producers across Colombia’s Cauca department, this lot is grown between 1,700 and 2,100 MaSL in fertile volcanic soils. Cool mountain nights and warm days shape a coffee with balance and gentle sweetness.

After traditional washed processing and drying, the coffee is decaffeinated by using a sugar cane–derived ethyl acetate method. The process removes caffeine while preserving structure and clarity to ensure a clean decaf cup.

"A good decaf shouldn’t feel like a second choice. This one keeps the structure, clarity and calm sweetness we look for in all our coffees."

- Sasha Berkeley, Brand and Marketing Director