Located in southwestern Colombia, Huila is nestled between the Andes' Central and Eastern ranges, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. The most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares.
This coffee is decaffeinated using a natural ethyl acetate (EA) process. EA is a naturally occurring ester found in bananas and fermented sugarcane used as a solvent to remove caffeine from green coffee. The beauty of the EA process is that it helps preserve most of the original flavors of the coffee while adding fruity notes and some complexity to the cup. This coffee has notes of orange, stone fruit, malt, a soft acidity, and a long aftertaste. It's definitely not your regular decaf!
