Colombia has earned a worldwide reputation for excellence in the production of quality coffee. The country's Andean mountains, with their ideal climate and fertile soil, provide a perfect environment for growing top-quality Arabica coffee. Regions such as Huila, Quindío, Antioquia and Cauca are known for their coffee with a complex profile and distinctive flavor.

Colombian coffee is characterized by its delicate notes, a smooth body and a rich and balanced aroma. Colombian coffees are often described as floral, with notes of sweet, citrus fruits and a slight hint of nuts. In addition, sustainable agricultural practice and commitment to quality have made Colombian coffee a benchmark for coffee lovers around the world.

Coffee is not only a vital source of income for thousands of Colombian families, it is also a fundamental part of national culture and identity. The traditional “taking of coffee” is an important social practice that fosters coexistence and community, reflecting the passion and pride of Colombians for their coffee of exceptional quality.

Region of Huila

The department of Huila is a privileged area for coffee production thanks to its strategic geographical location. In particular, the south of Huila is located in a favorable climatic zone for the production of specialty coffees.
90% of our decaf comes from the southern area, mostly from
municipality of Pitalito.

The beans selected for decaffeination are high-altitude coffees from small coffee growers, especially from Pitalito. They are also fresh coffees from the current harvest, which is why our decaffeinated coffee is characterized by its sweetness, cleanliness and acidity provided by the region's microclimate.

(**) Sugar Cane decaffeination process 

The decaffeination process is carried out using high mountain spring water and ethyl acetate (AE) of natural origin, which, the latter is present in all coffee beans in their natural state (as well as in many fruits and vegetables), so no synthetic chemicals of any kind are added in the decaffeination process.

The ethyl acetate used comes from sugar cane. The decaffeination process in question consists of immersing the coffee beans in water and the solvent obtained through the fermentation of sugar cane, which absorbs the caffeine from the bean. This water-AE process allows a gentle extraction of caffeine from the bean, avoiding excessive heat and pressure, thus maintaining the natural structure and characteristics of the coffee bean.