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Tasting notesdried apricot, almond croissant, balanced
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Roast level medium
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Region tolima
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Varietal red and yellow caturra
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Process ea sugarcane decaf
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Elevation 1450 m
Colombia Condor is decaffeinated using the EA (Ethyl Acetate) process, also known as the sugarcane method. Unlike traditional decaf methods that rely on chemicals or high-impact water processing, the EA method utilizes ethyl acetate derived from sugarcane, a compound also naturally found in fruits such as bananas.
Here’s how it works: green coffee is gently steamed to open up the pores, then soaked in a solution of EA and water. The EA bonds with the caffeine molecules and removes them without stripping the coffee of its flavor. After several cycles, the caffeine is gone, and the coffee is steamed again to remove any residual EA. The result? A decaf coffee that retains its sweetness, structure, and origin character.
This process takes place entirely at origin, which not only lowers the coffee’s carbon footprint but also supports Colombian infrastructure and innovation. In the cup, Colombia Condor is smooth and balanced with surprising depth: dried apricot brightness, a soft almond croissant richness, and a long, sweet finish.
