DECAF: COLOMBIA

Tastes like

Full flavour, no caffeine. The decaf you actually want to drink.

Cherry Coke brightness, dark chocolate depth, and a banana split sweetness that catches you off guard. This is what decaf tastes like when nothing is compromised.

The coffee

Grown by women who built an organization from scratch. ASOMUJER is the Asociación de Campesinas del Sur del Huila, founded in 2007 by 10 women in the Timaná municipality who were looking for a better way to do business and earn more for their work. Today the association has grown to 75 women producers, including activists, single mothers, and those displaced by conflict. They provide technical support throughout the entire production and sales process and are committed to being a leading organization in high-quality coffee production in Huila.

Origin

Huila is one of Colombia's most complex and productive regions. Nestled between the Central and Eastern ranges of the Andes in southwestern Colombia, the variation in elevation across the Magdalena Valley makes Huila uniquely diverse. It accounts for nearly 20 percent of the country's total coffee production, yet 80 percent of producers here farm on less than three hectares. Small farms, serious coffee.

Process

EA Decaf de Caña. Natural origin, clean result. Ethyl acetate is a naturally occurring ester found in bananas and fermented sugars. The green coffee is steamed under low pressure to open the seeds' pores, then placed in a water and ethyl acetate solution for eight hours where the EA bonds with and removes the caffeine. The coffee is steamed once more to remove any traces, then dried and polished for export. The result is a decaf that keeps its flavour intact.

Brew it your way

Any time of day, any method. Pull it as espresso at a 1:2 ratio in 28 to 32 seconds and the cherry coke and dark chocolate come right through. As a filter at 1:16 the banana split sweetness opens up. The kind of decaf you can drink at 10pm and still feel good about.