Páramo Decaf.

Tasting notes

In the roaster’s words

Sourced from smallholder producers across Colombia’s Cauca department, this lot is grown between 1,700 and 2,100 MaSL in fertile volcanic soils. Cool mountain nights and warm days shape a coffee with balance and gentle sweetness. After traditional washed processing and drying, the coffee is decaffeinated by using a sugar cane–derived ethyl acetate method. The process removes caffeine while preserving structure and clarity to ensure a clean decaf cup. "A good decaf shouldn’t feel like a second choice. This one keeps the structure, clarity and calm sweetness we look for in all our coffees." - Sasha Berkeley, Brand and Marketing Director

Notes

Traditional washed processing and drying before sugar cane–derived ethyl acetate decaffeination; grown in fertile volcanic soils with cool mountain nights and warm days.