Decaf Colombia - Cadefihuila Sugar Cane Process

Down at Descafecol in Colombia, they use spring water from the mountains and a compound that comes from sugarcane. Nothing synthetic. The process is gentle, low heat and low pressure, so the bean's structure stays intact instead of getting cooked on the way out. That's the part that matters. It's why this still tastes like coffee rather than a compromise. The coffee itself comes from Huila, grown by a co-op of small-scale producers, washed, 2026 crop. You'll taste notes of graham cracker and toasted marshmallow in the cup. Don't sleep on this coffee (even though you'll be able to after drinking it).