Colombia Popayan Reserve - Sugarcane Processed Decaf

ROAST LEVEL: MEDIUM (FOR ESPRESSO) Suitable for: Origin: Popayán, Cauca, Colombia Region: Meseta de Popayán, in the Colombian Andes Elevation: Approximately 1,500–2,070 metres above sea level Producers: Coffee from a group of smallholder farmers in the Cauca region Varieties: Castillo, Colombia and Caturra Processing: Fully washed Decaffeination: Sugarcane / ethyl acetate process Decaffeinated in Manizales, Caldas, Colombia Sizes: 350g / 1kg Flavour: Milk Chocolate, Caramel, Orange Our Colombia Decaf comes from the high-altitude coffee-growing region of Popayán, Cauca, in the Colombian Andes. Grown between 1,500 and 2,070 metres above sea level, the region’s cool climate, rich volcanic soils and high elevations create ideal conditions for producing sweet, complex coffees. The coffee is carefully washed to highlight its clean and balanced character, resulting in a beautifully smooth cup with rich milk chocolate and caramel sweetness, complemented by a gentle citrus acidity that brings brightness and freshness to the finish. Once harvested and processed, the coffee is decaffeinated in Manizales, Colombia, using the Sugar Cane Process. This method uses ethyl acetate naturally derived from fermented sugarcane to gently remove caffeine while preserving the coffee’s natural sweetness, body and flavour. By decaffeinating the coffee in Colombia, more of the value and processing stays at origin, while reducing the need to ship green coffee overseas for decaffeination. Ethyl Acetate (EA) decaffeination is a natural and widely used process for producing high-quality decaf coffee. Despite its technical name, Ethyl Acetate is a naturally occurring compound found in fruits and vegetables, and in this case, it is derived from sugarcane fermentation rather than synthetic chemicals. Combined with pure water, it is used in a gentle extraction process that selectively removes caffeine while preserving the structure and flavour of the coffee.