Located in a biological Conservation Corridor, Valle del Cauca lies between the National Park of Tatama and "serrania de los paraguas". Some years ago, this region was identified by Conservation International as one of the two main conservation corridors in Colombia. Farmers in Valle del Cauca are strongly aware of the importance of the preservation of natural resources, water management and friendly environmental practices. The region was once a prominent producer of coffee, but much of the land is now dedicated to producing sugar cane. This coffee was decaffeinated using the Sugarcane Process which uses ethyl acetate, an organic compound made from sugar cane, to remove 97% of the caffeine from coffee beans. The process in gentler than older decaffeination methods and tends to leave a fuller, sweeter flavor in the beans.
Tasting Notes: caramel, cherry, hazelnut, nougat
Roasting Notes: decaffeinated coffees tend to roast visibly darker than other beans, even though we finish the roast at a substantially lower temperature than all of our other coffees. This is an effect of the decaffeination process and not a “darker” section past profile.