A mix of varieties--primarily Caturra, but also Colombia, Castillo, Typica--produced and washed 1,700 to 2,000 meters above sea level by members of Asorcafe Producers’ Association in Inzá, Cauca, Colombia.
This coffee is then decaffeinated via the ethyl acetate process, wherein a naturally occurring ester (found in fruits and fermented sugars) bonds to and removes caffeine. Ethyl Acetate coffees are known for their sweet, fruited, if not always balanced cups.
Region Cauca, Colombia
Altitude 1900 MASL
Process Ethyl Acetate "Sugar Cane" Decaf Process
Varietal Caturra, Colombia, Castillo, Typica