The department of Huila is located in southwestern Colombia, in the Andean region, bordering Tolima and Cundinamarca to the north, Meta to the east, Caquetá to the south, and Cauca to the west. With a surface area of about 19,890 sq km, it covers just1.74% of the country’s total. The region is characterized by mountains and valley plains. These mountain ranges were modified by successive volcanic eruptions, erosive processes, and glaciers.
Huila Decaf is made from high-quality Arabica beans that are carefully selected and decaffeinated using the sugar cane process, which preserves the flavour and aroma of the coffee. The natural decaffeination process combines high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state (as well as in many fruit and vegetables). Natural EA is obtained from a sugar cane-based process and is, together with spring water, the only other element this coffee gets in contact with. First, coffee beans are steamed to remove the silver skin. Then, they are moistened, which opens their pores and prepares them for the next stage, namely processing. EA gently removes the caffeine from the beans while avoiding excessive heat or pressure and maintaining the natural structure and all characteristics of the beans. Any residual EA is removed through steaming, and after the coffee is dried, a coat of vegetal-origin wax is applied to protect its appearance.
