Decaffeinated speciality coffees are increasingly gaining popularity, and in fact, the consumption of speciality decaffeinated coffee has skyrocketed. According to this article from Perfect Daily Grind, Generation Z is more aware that they prefer to enjoy a good coffee several times throughout the day without an excess of caffeine in their bodies.

This decaffeinated speciality coffee comes from the coffee-growing department of Huila. Located in the southern part of the Andean region, and thanks to the union of several families in a cooperative, the producers understand that quality and consistency are key to improving their income. They also benefit from additional social programs and services that help improve their quality of life, viewing the farm as a business unit that must be both profitable and competitive.

To remove the caffeine from the bean, a Green Coffee Extract is used. This is supersaturated water containing the soluble components of coffee, except for caffeine, along with a special carbon filter system.

This supersaturated water, or ECV (Extra-Saturated Volume), extracts the caffeine while continuously circulating between the carbon filters and the extraction columns. These filters trap only the caffeine, allowing the other components to return to the coffee beans. This is a 100% sustainable process that removes only the caffeine, leaving the coffee’s flavour characteristics intact, reflecting its origin.

This process yields a decaffeinated speciality coffee with sweet notes reminiscent of honey and medium acidity. Aromas of white flowers and a creamy body are also present.

For brewing, we recommend using an Italian moka pot, espresso, or even a filter method such as a French press or V60.