SUGAR CANE DECAF

Specialty coffee, without the caffeine.

Most decaf is an afterthought: low-grade beans, stripped of flavor along with the caffeine. This is not that. It is the same Castillo we grow at Finca El Ocaso, 1,850 meters up in Salento, decaffeinated with care so the cup still tastes like specialty coffee.

Tasting notes: Honey · Sweet caramel · Chocolate

The sugar cane process. The green beans are gently steamed to open their structure, then bathed in a natural compound derived from fermented sugar cane. It binds to the caffeine and carries it away while leaving the sugars, body and character of the coffee intact. It is a method born in Colombia, and it is why this cup keeps its sweetness where other decaf methods flatten it.

Made for the evening ritual, the cup after dinner, and anyone cutting caffeine without giving up coffee they actually enjoy.

Why it tastes like this. We are farmers, not middlemen. Every bag is roasted in Colombia with the roast date written by hand on the label, and it is traceable from cherry to cup.

Limited batch. We produced 60 bags of this lot. When it is gone, it is gone.

Details

• Variety: Castillo
• Process: Sugar cane decaf
• Roast: Medium
• Origin: Finca El Ocaso, Salento, Quindío, Colombia
• Altitude: 1,850 m
• Size: 250 g (8.8 oz)