DECAF (Sugar Cane method)


This coffee, from the Huila region of Colombia, is a blend of varieties growing between 1400 and 2000 masl. Huila has two harvests, the main one from March to June and the fly crop from October to November. 

This coffee is decaffeinated using a natural solvent called ethyl acetate, which is made from sugar cane. It is an extraction method that preserves all the aromatic molecules of the coffee. And this decaffeinated coffee in fact contains 20 times less ethyl acetate than a banana peel! No chemical residue and it leaves the unique coffee flavours intact. We’re on a mission to restore the good name of decaf coffee.

Weight N/A
Brew Type

Decaf, Espresso, Filter


Arabica Bourbon, Typica






1400 – 2000 MASL



Tasting Notes

Chocolate, Lemon and Red Fruits

SCAA Score


Bag Size

250g, 1000g

Brew Method

Aeropress, Batch Brewer, Cafetiere, Cold Brew, Espresso Machine, Moka Pot, V60


The Huila region is located near the Valle del Cauca. It produces coffee of a quality that has not failed to astonish us in recent years. The area is well known for the quality and good size of its coffee beans, with 30% of its coffee classified as Supremo (vs. 12% in Armenia/Pereira). It is a quality that has been rewarded on numerous occasions in recent national and international competitions.

Despite this success, however, it is a coffee-producing region that has remained humble and authentic. The vast majority of its producers manage small farms, covering mainly between 1 and 5 hectares, with yields of between 10 and 15 bags of exportable coffee. The coffee industry recognises the high quality of the coffees produced in this region and has always encouraged fully-washed processing, providing training opportunities for producers to further improve quality and consistency over time.