Flavour Profile: Peach | Grapefruit | BlueberryProcessing: Sugar CaneVariety: Caturra Castillo Height: 1800-2100m Above Sea Level 250g | 1kg Behind the Beans This process uses a gentle, natural method to remove caffeine while preserving flavour. Green coffee beans are steamed to open their pores, then washed in an ethyl acetate solution derived from fermented sugarcane molasses. The solvent binds to caffeine, while the coffee retains it’s natural oils and flavour. Afterward, the beans are thoroughly washed and steamed again so no trace remains. Grown in Colombia's high-altitude Nariño region, this coffee develops slowly in a cool climate. Warm air rising from deep canyons protects the trees from freezing temperatures at night, forcing the cherries to ripen gradually. The result is bright sweetness, juicy acidity, and a clean, vibrant cup. Flavour Profile: Peach | Grapefruit | BlueberryProcessing: Sugar CaneVariety: Caturra Castillo Height: 1800-2100m Above Sea Level 250g | 1kg Behind the Beans This process uses a gentle, natural method to remove caffeine while preserving flavour. Green coffee beans are steamed to open their pores, then washed in an ethyl acetate solution derived from fermented sugarcane molasses. The solvent binds to caffeine, while the coffee retains it’s natural oils and flavour. Afterward, the beans are thoroughly washed and steamed again so no trace remains. Grown in Colombia's high-altitude Nariño region, this coffee develops slowly in a cool climate. Warm air rising from deep canyons protects the trees from freezing temperatures at night, forcing the cherries to ripen gradually. The result is bright sweetness, juicy acidity, and a clean, vibrant cup.

Flavour Profile: Peach | Grapefruit | BlueberryProcessing: Sugar CaneVariety: Caturra Castillo Height: 1800-2100m Above Sea Level 250g | 1kg Behind the Beans This process uses a gentle, natural method to remove caffeine while preserving flavour. Green coffee beans are steamed to open their pores, then washed in an ethyl acetate solution derived from fermented sugarcane molasses. The solvent binds to caffeine, while the coffee retains it’s natural oils and flavour. Afterward, the beans are thoroughly washed and steamed again so no trace remains. Grown in Colombia's high-altitude Nariño region, this coffee develops slowly in a cool climate. Warm air rising from deep canyons protects the trees from freezing temperatures at night, forcing the cherries to ripen gradually. The result is bright sweetness, juicy acidity, and a clean, vibrant cup. Flavour Profile: Peach | Grapefruit | BlueberryProcessing: Sugar CaneVariety: Caturra Castillo Height: 1800-2100m Above Sea Level 250g | 1kg Behind the Beans This process uses a gentle, natural method to remove caffeine while preserving flavour. Green coffee beans are steamed to open their pores, then washed in an ethyl acetate solution derived from fermented sugarcane molasses. The solvent binds to caffeine, while the coffee retains it’s natural oils and flavour. Afterward, the beans are thoroughly washed and steamed again so no trace remains. Grown in Colombia's high-altitude Nariño region, this coffee develops slowly in a cool climate. Warm air rising from deep canyons protects the trees from freezing temperatures at night, forcing the cherries to ripen gradually. The result is bright sweetness, juicy acidity, and a clean, vibrant cup.