Colombia | Valle de Cauca E.A. Decaf
Cocoa Nibs | Candied Citrus | Brazil Nuts
Producer: Various
Process: Ethyl Acetate Decaf (Sugarcane Process)
Region: Cauca
Varietal: Caturra, Castillo
Altitude: 1750 masl
Valle del Cauca is a vital region in Colombia known for its rich biodiversity, sustainable farming, and careful stewardship of natural resources. Nestled between Tatamá National Park and the UNESCO-listed Serranía de los Paraguas, this area forms part of Colombia’s key biological conservation corridors. With elevations between 1,700 and 2,100 meters above sea level, the valley benefits from a consistently stable microclimate ideal for coffee cultivation. Local farmers focus on agroecological practices and community-based ecotourism to preserve the land’s ecological and cultural heritage.
The Process
The Mountain Water Decaffeination Process, exclusive to the Descamex facility in Mexico, is a widely recognized natural method for decaffeinating coffee. This process uses pure water as a solvent to extract caffeine from unroasted green coffee beans.
Mountain Water decaf is completely chemical-free. It removes approximately 99% of the caffeine while preserving the coffee’s original flavor and sensory profile. Learn more about the decaffeination process for specialty green coffee on our blog.
This particular lot of Veracruz green coffee comes from smallholder farmers across the region. It features Typica, Bourbon, and Caturra varieties. Before decaffeination at Descamex, the coffee is washed and fully sun-dried.
What to Expect:
We always aim to to roast our decaf offerings as omni roasts, making them ideal for both filter and espresso options. Our preferred roasting end temperature is around 408F on the lighter side; however, you wil notice these beans seem slightly darker and may have a very light sheen of oil, which is often caused by the bean’s structural integrity being broken down a little easier when roasting due to the decaffeination process.
We intentionally roast our decaf coffees as omni roasts, making them versatile for both filter and espresso brewing. While we typically finish the roast around 408°F for a lighter profile, you may notice the beans appear slightly darker with a subtle sheen of oil. This is a common result of the decaffeination process, which can slightly alter the bean’s structure and cause it to break down more easily during roasting.
You can expect to tasted chocolate similar to cacao nibs with a sweet, candied citrus acidity and a lovely Brazil nuttiness in the finish. This is one of our more popular decaf coffees that we are excited to have back in stock.
Cocoa Nibs | Candied Citrus | Brazil Nuts
Producer: Various
Process: Ethyl Acetate Decaf (Sugarcane Process)
Region: Cauca
Varietal: Caturra, Castillo
Altitude: 1750 masl
Valle del Cauca is a vital region in Colombia known for its rich biodiversity, sustainable farming, and careful stewardship of natural resources. Nestled between Tatamá National Park and the UNESCO-listed Serranía de los Paraguas, this area forms part of Colombia’s key biological conservation corridors. With elevations between 1,700 and 2,100 meters above sea level, the valley benefits from a consistently stable microclimate ideal for coffee cultivation. Local farmers focus on agroecological practices and community-based ecotourism to preserve the land’s ecological and cultural heritage.
The Process
The Mountain Water Decaffeination Process, exclusive to the Descamex facility in Mexico, is a widely recognized natural method for decaffeinating coffee. This process uses pure water as a solvent to extract caffeine from unroasted green coffee beans.
Mountain Water decaf is completely chemical-free. It removes approximately 99% of the caffeine while preserving the coffee’s original flavor and sensory profile. Learn more about the decaffeination process for specialty green coffee on our blog.
This particular lot of Veracruz green coffee comes from smallholder farmers across the region. It features Typica, Bourbon, and Caturra varieties. Before decaffeination at Descamex, the coffee is washed and fully sun-dried.
What to Expect:
We always aim to to roast our decaf offerings as omni roasts, making them ideal for both filter and espresso options. Our preferred roasting end temperature is around 408F on the lighter side; however, you wil notice these beans seem slightly darker and may have a very light sheen of oil, which is often caused by the bean’s structural integrity being broken down a little easier when roasting due to the decaffeination process.
We intentionally roast our decaf coffees as omni roasts, making them versatile for both filter and espresso brewing. While we typically finish the roast around 408°F for a lighter profile, you may notice the beans appear slightly darker with a subtle sheen of oil. This is a common result of the decaffeination process, which can slightly alter the bean’s structure and cause it to break down more easily during roasting.
You can expect to tasted chocolate similar to cacao nibs with a sweet, candied citrus acidity and a lovely Brazil nuttiness in the finish. This is one of our more popular decaf coffees that we are excited to have back in stock.
Cocoa Nibs | Candied Citrus | Brazil Nuts
Producer: Various
Process: Ethyl Acetate Decaf (Sugarcane Process)
Region: Cauca
Varietal: Caturra, Castillo
Altitude: 1750 masl
Valle del Cauca is a vital region in Colombia known for its rich biodiversity, sustainable farming, and careful stewardship of natural resources. Nestled between Tatamá National Park and the UNESCO-listed Serranía de los Paraguas, this area forms part of Colombia’s key biological conservation corridors. With elevations between 1,700 and 2,100 meters above sea level, the valley benefits from a consistently stable microclimate ideal for coffee cultivation. Local farmers focus on agroecological practices and community-based ecotourism to preserve the land’s ecological and cultural heritage.
The Process
The Mountain Water Decaffeination Process, exclusive to the Descamex facility in Mexico, is a widely recognized natural method for decaffeinating coffee. This process uses pure water as a solvent to extract caffeine from unroasted green coffee beans.
Mountain Water decaf is completely chemical-free. It removes approximately 99% of the caffeine while preserving the coffee’s original flavor and sensory profile. Learn more about the decaffeination process for specialty green coffee on our blog.
This particular lot of Veracruz green coffee comes from smallholder farmers across the region. It features Typica, Bourbon, and Caturra varieties. Before decaffeination at Descamex, the coffee is washed and fully sun-dried.
What to Expect:
We always aim to to roast our decaf offerings as omni roasts, making them ideal for both filter and espresso options. Our preferred roasting end temperature is around 408F on the lighter side; however, you wil notice these beans seem slightly darker and may have a very light sheen of oil, which is often caused by the bean’s structural integrity being broken down a little easier when roasting due to the decaffeination process.
We intentionally roast our decaf coffees as omni roasts, making them versatile for both filter and espresso brewing. While we typically finish the roast around 408°F for a lighter profile, you may notice the beans appear slightly darker with a subtle sheen of oil. This is a common result of the decaffeination process, which can slightly alter the bean’s structure and cause it to break down more easily during roasting.
You can expect to tasted chocolate similar to cacao nibs with a sweet, candied citrus acidity and a lovely Brazil nuttiness in the finish. This is one of our more popular decaf coffees that we are excited to have back in stock.