The city of Popayán is located in the Cauca region at an altitude of around 1,700 meters above sea level, enjoying a cool climate. The so-called Meseta de Popayán is a highland plateau surrounding the city. This area is renowned for its unique topography and climate, which—protected by the Andes mountain range—create ideal conditions for growing exceptional coffee.

The decaffeination process involves removing caffeine using sugarcane and water, which enhances the coffee’s sweetness while preserving its natural flavor profile—both the genetics of the beans and their terroir. First, the green coffee is placed in a steam chamber to remove any remaining silverskin. Then the beans are soaked in clean water and transferred to extractors, where they come into contact for eight hours with ethyl acetate derived from sugarcane. Finally, the now caffeine-free beans are dried to their standard moisture content of about 8–12% and aerated to remove any traces of the volatile ethyl acetate.

This method is considered one of the best for preserving the coffee’s aromatic and flavor compounds, ensuring a clean and balanced cup even after decaffeination. It’s beautifully reflected in this lot: the coffee is juicy and sweet, with an uplifting aroma—yet completely caffeine-free.