The sugarcane decaffeination process, or ethyl acetate (EA) method, uses a natural solvent to remove caffeine from coffee beans. It's regarded as both natural and sustainable, as it avoids the use of harsh chemicals.
The Meseta de Popayan is sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics - the topography is perfect to grow exceptional coffee! The result is a balanced cup profile with a full body. The farmers in this region focus on quality when harvesting, resulting in an excellently bright espresso.
