Category: Coffee
This coffee is named for Nevado del Huila, Colombia’s highest volcano. It was decaffeinated using ethyl acetate, a naturally occurring fruit compound that works particularly well to preserve flavor. We tasted tamarind, almond, and cacao.
🌎 Origin: Huila, Colombia
💦 Process: Washed
🔬 Variety: Caturra, Castillo, Pink Bourbon
⛰️ Elevation: 1,900 MASL
🔥 Roast: Light
⚖️ Bag Size: 250 g (8.8 oz)
For a decaf, the body is remarkably full—the ethyl acetate process clearly keeps the coffee from tasting flat or hollow. I brew it in my pour-over each evening and honestly can’t tell it’s missing the caffeine.
The decaf process really does preserve the flavor—I brewed a cup this morning and it tastes as rich as any regular Colombian I’ve tried. Having a full-bodied coffee after dinner without the jitters is a win for me.
Volcanic soil origin aside, the ethyl acetate decaf process really does keep things smooth — no bitter aftertaste like most caffeine-free options I've tried. It brews up rich enough that I almost forget it's decaf.
