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There are 3 different decaffeination: sugarcane, water process and the MC process. The sugarcane process is the most natural and organic method that leave a pleasantly sugary flavor. With 16-coffee producing regions along three mountain ranges and two harvests each year, Colombia is a fresh coffee powerhouse.
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Our Valle del Cauca Excels was decaffeinated in Colombia using ethyl acetate - an organic compound driven from sugar cane - to remove 97% of the caffeine from coffee beans. The process tends to leave a pleasantly sugary flavor.
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Located in a biological Conservation Corridor, Valle del Cauca cues between the National Park of Tatama and "serrania de los Paraguay". Some years ago, this region was identified by Conservation international as one of the two main conservation corridors in Colombia. Farmers in this region are keenly aware of the importance of the preservation of natural resources. water management and friendly environmental practices.
* Region: Valle del Cauca
* Altitude: 1,750 meters ASL
* Varieties: Castillo, Caturra
* Processing: Sugarcane decaffeination
* Harvest: September - December