To decaffeinate green coffee only fresh spring water and natural Ethyl Acetate extracted from sugar cane are applied.
Sugar cane Decaffeinated
Dramatic landscapes in Huila, accounting for more than
18% of the country’s coffee
The residuals of Ethyl Acetate in decaffeinated coffee are below 5 ppm.
A ripe Banana contains about 20 times more Ethyl Acetate.
Magdalena River Valley
Castillo, Caturra, Colombia
Washed - Sugar cane Decaffeinated
1000 - 1500m.a.s.l.
3 out of 6
Spicy, Roasted, Nutty
Coffee production in Colombia has a reputation for producing mild, well-balanced coffee beans. Colombia's average annual coffee production of 11.5 million bags is the third total highest in the world, after Brazil and Vietnam, though highest in terms of the arabica bean.
In 2007, the European Union granted Colombian coffee a protected designation of origin status and a few years later in 2011, UNESCO declared the "Coffee Cultural Landscape" of Colombia, a World Heritage site.
Colombia has just about the perfect geography for growing coffee, a sensitive crop which needs exactly the right conditions to thrive. The richness of flavour for which Colombian coffee is celebrated is mainly down to an excellent climate, perfect soil and the exact right amount of rainfall.