Region: Popayán, Cauca
Producer: Collection of small farms
Altitude: 1500 – 1900 m.a.s.l.
Soil: Volcanic ash
Varietal: Caturra 20%, Colombia 25%, Castillo 55%
Processing: Washed and milled in Popayan decaffeinated in Caldas using sugar cane and water
Rainfall: 1700-1900mm annually
In the cup: Honey and milk chocolate
The decaffeination process for this bean is unique. The caffeine is extracted from the bean using sugar cane and water. This technique was developed in Colombia. This enhances sweetness while maintaining the attributes of the coffee.
The coffee is brought together in dry parchment and milled in Popoyan before being taken to Caldas to have the caffeine removed.
The Cauca region is located in the Colombian massif. Popayán is the capital of Cauca and the Popayán plateau sits at 1700masl. Here and the undulating hills around it are where various small farms grow their coffee in the rich volcanic soil of the Andes. Combined with it’s consistent climate (averaging 13min-24max all year round) helps create excellent for coffee growing conditions.