Some regions just know how to grow exceptional coffee. Meseta De Popayán in Cauca, Colombia is one of them. Sheltered by the Andes, its stable climate shapes the rich character that makes this coffee stand out.
We source it through Cofinet, a Colombian family business that’s been deep in coffee for over 80 years. Originally growers and distributors of Colombian coffee, they expanded in 2015 to producing, sourcing and exporting some of the country’s finest coffees to the world.
Around 65 growers contribute cherries to this lot – Popayán Decaf. Cofinet builds long-term relationships with these farmers, encouraging a focus on quality and offering premiums of up to 20% above market price based on quality.
Decaf that actually tastes like coffee? That's how it should be. The sugarcane decaf process uses ethyl acetate (EA), a naturally occurring compound derived from molasses (a byproduct of sugar production). Since EA is found in nature, this method is labelled as “naturally decaffeinated.”
It’s a simple process that works. The beans are soaked in water, then EA gets to work, binding with and pulling out the caffeine while leaving the good stuff intact. Once the caffeine’s gone, any leftover EA is steamed off, leaving you with a decaf that holds onto its flavour.
