Colombian Decaf (Central America) Coffee For producers in emerging areas

For producers in emerging areas like Campo das Vertentes

5–3 hectare plots

this anaerobic microlot brings added depth and subtle fruit complexity while maintaining balance and structure

The result intensifies fresh bergamot while locking in depth and mild tart sweetness from Yellow Catuai

and cooked grapefruit flavors with tart acidity and good sweetness—reflects both the terroir of Kayanza and the unique anaerobic washed process enhanced by Cima yeast fermentation

Colombian Decaf (Central America) Coffee For producers in emerging areasSouth Central America Process Washed Decaf Process: EA Variety** Common Colombian Varieties: Castillo, Caturra and Colombia Elevation 1400 2000 MASL Region Huila Country Colombia Harvest Main Crop: October December Fly Crop: June August Cupping Notes: Sweet and tart with toffee, lime and cocoa flavor. More about the the Colombia Washed Process Colombia is best known for its Washed coffees. While the processing details might vary slightly from farm to