This delicious coffee from the heart of the Andes is loaded with sweet orchard fruit flavours – crisp red apples, soft, pear-like acidity, juicy body and the sweetness of caramel. It combines well with milk, shifting towards notes of dried fruit and roasted hazelnut notes.
Decaf coffee holds a bad reputation, and often for good reason – most coffee exporters or roasters will send only their lowest quality or old, faded lots to decaffeination plants, to avoid degrading the nuanced flavour in the coffee. However, the “sugarcane” decaffeination process, which involves soaking the harvested coffee in a natural compound derived from sugarcane, preserves and even enhances the flavour profile of the original crop.
This coffee was grown along a chain of mountains within the central cordillera of the Andes, running through the municipalities of Pitalito, Acevedo, Palestina, Timaná, and Suaza. It is the result of the work and dedication of more than 20 farmers and has gone through exactly the same quality control process as regular coffee. The result is an incredibly complex cup representative of the Huila terroir.