Variety: Caturra, Castillo and Colombia
Process: Sugarcane
Region: Caldas
Farm: Several
Altitude: 1600 mast
Tasting notes: Vanilla, honey and cherry
Producer information:
After extensive trials aimed at improving both the cup profile and the appearance of the bean, the producers of Caldas developed an experimental lot specifically designed for the decaffeination process, achieving a cleaner, more balanced, and more enjoyable coffee.
Selecting high-grown coffees—with greater natural acidity—has been essential to offset the sweetness characteristic of decafs and to preserve freshness in the cup.
Since 2024, a re-drying stage in mechanical silos has been added after decaffeination, which stabilizes the bean, extends its shelf life, and delivers a more expressive, aromatic profile.
The Swiss Water process, carried out with pure mountain water, removes caffeine naturally and gently, without the use of chemical solvents. This method safeguards the coffee's aromatic compounds and ensures the removal of more than 97% of the caffeine, preserving the essence of the origin coffee.
Variety: CaturraProcess: WashedRegion: HuehetenangoAltitude: 1,800 masl Sensory profile: Apple, caramel and citrusProducer Information: Ramon Pablo Chalez is a first-generation coffee producer in Aldea Com Jacaltenango, inHuehuetenango region. He grows coffee on his farm called “Los Pablos”, which is namedafter his family. All the work dnoe at the farm is done only by the family members and it’stheir only source of income.During the hearvest Ramon makes sure to pick only the ripe cherries, which equals inthree picking passes on the farm. The depulping of the cherries is done the same dayas the picking. The coffee is fermented in wood crates for three days. The coffee is thendried on a patio for four days.
origin: Colombiaregion: Risaraldaproducer: Agro Tatamaaltitude: 1,700–1,900 maslvarietal: Castillo, Caturraprocessing: washedsuggested for: espressotasting notes: panela, coconut, dark chocolate
This coffee is shaped by the influence of Tatamá National Natural Park, which acts as a climate regulator: the cold winds coming down from the páramo meet the warm sun on the hillsides, creating a wide swing between day and night temperatures.
It's a joint effort with local growers under the technical guidance of Agrotatamá, with standardized picking and processing. The result is a balanced, clean cup with a lingering sweetness.
Santuario is a UNESCO World Heritage Site and part of the Coffee Cultural Landscape.
