Colombia Popayan Sugar Cane Decaf

Honey, Milk Chocolate and Brown Sugar



Region: Popayán, Cauca

Producer: Collection of small farms

Altitude: 1500 – 1900 m.a.s.l.

Soil: Volcanic ash

Varietal: Caturra 20%, Colombia 25%, Castillo 55%

Processing: Washed and milled in Popayan decaffeinated in Caldas using sugar cane and water

Rainfall: 1700-1900mm annually

In the cup: Honey, Milk Chocolate and Brown Sugar


The decaffeination process for this bean is unique. The caffeine is extracted from the bean using sugar cane and water. This technique was developed in Colombia. This enhances sweetness while maintaining the attributes of the coffee.

The coffee is brought together in dry parchment and milled in Popoyan before being taken to Caldas to have the caffeine removed.

The Cauca region is located in the Colombian massif. Popayán is the capital of Cauca and the Popayán plateau sits at 1700masl. Here and the undulating hills around it are where various small farms grow their coffee in the rich volcanic soil of the Andes. Combined with it’s consistent climate (averaging 13min-24max all year round) helps create excellent for coffee growing conditions.

Additional information

Weight .5 kg
Dimensions 10 × 5 × 5 cm

espresso, filter, french press, pour over, stove top, whole bean


1kg, 250g, 500g


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