Popayan Decaf

This decaffeinated coffee is purchased from selected growers in the Popayan region as dry parchment, milled locally, and transported to Caldas to be decaffeinated.

This process involves a steam chamber to remove the silver skin from the green beans, which are then submerged in spring water. Once the green coffee has become saturated, the beans have direct contact with sugar can ethyl acetate for 8 hours to dissolve the caffeine content. The green coffee is dried in a chamber to achieve the same moisture content that the beans had prior to the decaffeination process.

This process is unique, and enhances the sweetness whilst maintaining the core attributes of the coffee.