Baked Apple • Caramel • Orange

Origin: San Sebastian, La Plata, Huila, Colombia

Altitude: 1,750–2,000 m

Process: Washed, E.A. Sugar Cane Decaffeinated

Varieties: Caturra, Castillo & Variedad Colombia

About the Coffee

This decaffeinated coffee comes from seven small producers in and around San Sebastian in Colombia’s Huila region, an area celebrated for its high altitude farms and sweet, structured coffees. Farmers including Gina Samara Jalvin, Gloria Isabel Garcia, Ivonne Andrea Oviedo and Laura Ramirez contribute to this carefully assembled community lot.

Coffee here grows among native shade trees such as Cambulo, Guamo and Cedro, helping maintain biodiversity and naturally enrich the soil. Cherries are selectively hand-picked at peak ripeness before being traditionally depulped, dry fermented and fully washed. Drying takes place slowly on covered patios and raised beds to preserve sweetness and clarity in the cup.

After milling and selection, the coffee undergoes Sugar Cane Ethyl Acetate decaffeination at Descafecol in Colombia. This process uses naturally derived compounds from fermented sugar cane to gently remove caffeine while maintaining the coffee’s original character and structure. By decaffeinating at origin, the coffee only travels once, helping preserve freshness and reducing environmental impact.

The result is a decaf that feels complete — sweet, expressive and carefully balanced without losing its sense of origin.

In the Cup

Sweet baked apple and smooth caramel are balanced by bright orange acidity, creating a comforting and approachable cup with soft caramel depth and gentle fruit brightness.

Comfort without compromise

Rich sweetness, soft citrus and rounded structure make this a decaf that feels vibrant and satisfying at any time of day. Clean, balanced and quietly indulgent.

Take your time. Let it unfold.