This coffee comes to us from the Huila region of Colombia. It was grown at altitudes as high as 2,100 meters above sea level and decaffeinated at the mill. This coffee is special in more ways than one. It is called “decaf de caña” because it has been decaffeinated using a special custom natural process that utilizes ethyl acetate derived from fermented sugar.

We tasted graham cracker, molasses, and milk chocolate.