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Decaf

from $30.00

Colombia, Nariño – Natural Decaf

A rich and comforting cup with notes of molasses, marshmallow, and cocoa.

This natural decaf from smallholder farmers in Nariño delivers deep sweetness and full body thanks to the E.A. (ethyl acetate) process—a gentle, naturally derived method using a compound found in fruits and vegetables. The green beans are first steamed or soaked to expand them, then immersed in an EA solution where caffeine bonds and is drawn out. Finally, the beans are thoroughly rinsed, re-dried, and prepared for transport, preserving the coffee's inherent flavors remarkably well.

Expect a velvety texture, cozy roasted notes, and a smooth, indulgent finish—the kind of decaf that's plush and satisfying, with no hint of compromise. Perfect for both espresso and filter brewing, offering a warm, dessert-like cup that's ideal any time of day.

Origin Details:

  • Region: Nariño, Colombia

  • Producers: Smallholder farmers

  • Varieties: Castillo, Caturra, and Colombia

  • Process: Natural Decaf (E.A. / Sugarcane method)

  • Elevation: 1,200–1,800 m

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from $30.00
from $25.50
Every month

Colombia, Nariño – Natural Decaf

A rich and comforting cup with notes of molasses, marshmallow, and cocoa.

This natural decaf from smallholder farmers in Nariño delivers deep sweetness and full body thanks to the E.A. (ethyl acetate) process—a gentle, naturally derived method using a compound found in fruits and vegetables. The green beans are first steamed or soaked to expand them, then immersed in an EA solution where caffeine bonds and is drawn out. Finally, the beans are thoroughly rinsed, re-dried, and prepared for transport, preserving the coffee's inherent flavors remarkably well.

Expect a velvety texture, cozy roasted notes, and a smooth, indulgent finish—the kind of decaf that's plush and satisfying, with no hint of compromise. Perfect for both espresso and filter brewing, offering a warm, dessert-like cup that's ideal any time of day.

Origin Details:

  • Region: Nariño, Colombia

  • Producers: Smallholder farmers

  • Varieties: Castillo, Caturra, and Colombia

  • Process: Natural Decaf (E.A. / Sugarcane method)

  • Elevation: 1,200–1,800 m

 

CAREFULLY SOURCED FROM COLOMBIA

High in the rugged mountains of Nariño, Francy Castillo leads the Berruecos Project — a collective that unites small-scale women producers through collaboration, education, and opportunity. Each farmer handpicks ripe cherries and follows a careful two-stage fermentation process: 70 hours of whole-cherry fermentation followed by natural pulping and an additional 60–70 hours in closed tanks. The result is a coffee rich in character and integrity.

After drying for up to 18 days on patios and tarps, the beans are decaffeinated at Descafecol in Colombia using the Ethyl Acetate (EA) method, a natural process derived from sugarcane and fruit. This method preserves the coffee’s sweetness and delicate fruit tones — offering a cup that’s as thoughtful as it is flavourful.

Through this initiative, Francy and her team empower women to access premium markets, receive fair pay, and strengthen their communities. Their mission goes beyond coffee — it’s about creating lasting sustainability, inclusion, and opportunity across generations.

Each cup of Berruecos Decaf honours the women who pour heart, precision, and purpose into every harvest — proving that coffee without caffeine can still carry incredible depth.

 
 

Curious about how to brew these beans to maximize flavour?

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