IN THE CUP: Almonds, Lemon & Golden syrup

Origin: Huila and Tolima, Colombia | Producer: A mix of producers from the region | Variety: Castillo, Caturra & Colombia |   Process: Washed Sugarcane Decaffeination | Altitude: 1400 - 2000 MASL | Harvest: 2024

Sugarcane decaffeination—often referred to as a natural process decaf—relies on ethyl acetate, a naturally occurring compound commonly found in fermented fruits such as ripe bananas and even in beer. This particular lot comes from the Huila and Tolima regions of Colombia and is decaffeinated locally using a process that combines pure water from the Nevado del Ruiz volcano and ethyl acetate derived from fermented sugarcane grown in Palmira, in southern Colombia.

The process begins by steaming the green coffee, which opens the pores of the beans and initiates the breakdown of caffeine molecules—typically bonded to salts and chlorogenic acids. The beans are then gently soaked in an ethyl acetate solution, which removes up to 97% of the caffeine. A final round of steaming ensures that any remaining trace of the compound is lifted, leaving behind a minimal residue of just ≥30 ppm—significantly less than what’s found in a banana.

What truly stood out to us in this decaf is its remarkable sweetness and the clean citrus finish. It’s easily one of the best decaffeinated coffees we’ve ever tasted.

*Our coffee is freshly roasted each week and orders are dispatched on Tuesday and Thursday for orders received by 12pm the day before.