Huila Decaf

• Decaffeinated coffee from Colombia
• Arabica beans of the Catillo and Caturra varieties
• Natural Sugar Cane Process
• Chocolate and Caramel

Coffee from small farmers

The Huila region in Colombia, which gives the coffee its name, is known for high-quality coffee cultivation. The Arabica beans for the decaffeinated Huila coffee come from several small farmers and belong to the Catillo and Caturra varieties. The beans are grown at altitudes between 1,200 and 2,000 meters.

Sugar cane process

The raw coffee is decaffeinated in Colombia using the natural "sugar cane" process. It involves fermenting a sugar cane-based molasses to produce ethanol. This is mixed with acetic acid to produce ethyl acetate. Before the green coffee is mixed with it, it is steamed to open the pores. After the process is complete, the coffee is steamed again to remove residue. While ethyl acetate may not sound like a natural process, it is true. Ethyl acetate can also be found in beer, wine or fruit, among other things.

Picked by hand

The Arabica beans for this coffee are picked by hand and processed on the same day. The Huila Colombia is suitable for preparing filter coffee as well as espresso. It has a chocolaty taste profile, which impresses with its caramel note, especially in cappuccino. But the Huila is also a pleasure as a strong, caffeine-free filter coffee.