DECAF Colombia

Variety: Caturra, Castillo and Colombia

Process: Swiss Water

Region: Caldas

Farm: Various

Altitude: 1600 meters above sea level

Tasting notes: Vanilla, honey and cherry

Producer information:

After numerous tests aimed at improving both the cup profile and the appearance of the bean, Caldas producers developed an experimental batch specially designed for the decaffeination process, achieving a cleaner, more balanced, and more enjoyable coffee.

The selection of high-altitude coffees—with higher natural acidity—has been essential to offset the characteristic sweetness of decaffeinated coffees and preserve their freshness in the cup.

Since 2024, a post-decaffeination drying stage in mechanical silos has been incorporated, stabilizing the beans, prolonging their shelf life, and offering a more expressive and 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 guarantees the preservation of aromatic compounds and ensures the elimination of more than 97% of caffeine, preserving the essence of the original coffee.