Nestled in the Andes of Cauca at 1,700 m.a.s.l., Popayán provides optimal climatic conditions for growing exceptional coffees with sweet and citrus profiles. This coffee is sourced through long-term partnerships with around 75 local growers, who receive quality-based premiums of up to 20% above market prices to encourage excellence.
After careful cherry selection, the beans are depulped and thoroughly washed to completely remove the mucilage. They are then spread on raised beds for 5 to 7 days, drying evenly to achieve ideal moisture content while fully preserving the coffee's unique flavor characteristics.
Sugar Cane Decaf
This unique process uses sugarcane-derived Ethyl Acetate (EA) and spring water to naturally extract caffeine. After steaming to remove silver skin and saturating the beans in water, an eight-hour EA bath dissolves the caffeine while enhancing sweetness. Finally, the beans are dried to restore their original moisture content
