This coffee is sourced from allied producers throughout the Tolima region. This regional blend features the area's most representative coffee varieties.
After the harvest, the coffee is sent to the dry mill for evaluation of its physical quality and cup potential before being prepped for export and subsequent decaffeination. After selective harvesting, the cherries are pulped and fermented to remove the mucilage. The coffee is then thoroughly washed and dried on raised beds until a stable moisture content is achieved.
Once dried, the green coffee undergoes the Sugar Cane Decaf process. This gentle method uses ethyl acetate, naturally derived from fermented sugar cane, to extract the caffeine. The green coffee is first steamed to open its cellular structure, then washed with the naturally derived ethyl acetate to remove the caffeine, and finally dried back to its original moisture level.
