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Coffee from Planadas terroir is our first decaffeinated coffee obtained using a natural method involving sugar cane.

The perfect harmony between syrupy caramel and oven roasted sunflower seeds.

In Colombia, where sugar cane is produced in abundance, it makes good economic sense to use this resource to decaffeinate coffee. Molasses derived from sugar cane is fermented to create ethanol. This alcohol is then mixed with acetic acid to produce the ethyl acetate compound which is used for the decaffeination of the coffee beans. 

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  • Taste description
    body roasted seeds
    sweetness caramel
    acidity sugar cane
  • Region


  • Varietals

    Red bourbon, Red caturra, Typica

  • Production

    Washed method

  • Altitude

    1600-2000 masl