From the Andes valleys of Huila, Colombia — a sugarcane-process decaf that proves caffeine-free doesn't mean flavor-free. Milk chocolate and graham cracker, balanced and sweet.
Huila sits between the Central and Eastern Andes, in the Magdalena Valley. Nearly 80% of producers here farm less than three hectares — small-scale, high-quality coffee with deep community roots.
Sugarcane (De Caña) decaffeination uses ethyl acetate derived from fermented sugarcane — a natural process that preserves more flavor than chemical alternatives.
The Decaf Colombia De Caña is for anyone who wants the ritual without the rest. Sugarcane process keeps the flavor — chocolate, warmth, and sweetness — fully intact.