Origin: Huila+ Narino, Colombia

Producers: 258 small producers

Process: EA Sugarcane Decaf

Varieties: Castillo & Caturra

Elevation: 1750-2200 masl

Importer: Apex Coffee

Roast: Medium, it looks darker, but that's just how decaf does.

Notes: Baked Pear, Graham Cracker, Cocoa

We have another lovely EA decaf out of Colombia, this time coming from our partners at Apex. This decaf is a bit less fruited then our previous lots, and has a really nice warming baked pear sweetness, with a smore like finish(no smoke tho, like a microwaved smore).

"This coffee is an intentional union of different micro lots showcasing the unique and regional-specific sensorial attributes from Huila and Narino in Colombia.

It was then decaffeinated at the Descafecol Decaffeination Plant in Manizales. The Ethyl Acetate decaffeination process uses a naturally derived solvent made from sugar cane, blackberry and beets.

The coffee is steamed, then rinsed repeatedly with the EA solution to remove the caffeine, before being dried and sealed with a natural wax. We find this process preserves the characters we love about the inherent qualities of these coffees while also introducing some sweetness and complexity."