Decaf Pods

Coffee, Pods & Drippers

Our decaffeinated espresso from Colombia has been naturally decaffeinated using the Sugar Cane method. Without the use of dichloromethane. A full, fruity sweet espresso, which you do not notice its Decaf attitude! Now in a capsule for your Nespresso machine!
About the coffee with our decaffeinated coffee.

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Flavours
Hazelnut, Chocolate, Passionfruit
ABOUT THIS COFFEE

Character
A sweet cup with notes of hazelnut, chocolate and passionfruit.
Variety
Single Origin Blend
Processing
Washed
Altitude
1.900 masl
Wet mill location
on the farm
ABOUT THE FARM

Location
Huila
Length of relationship
new partner
19grams - BLOODY GOOD COFFEE
About this coffee

Our decaffeinated espresso from Colombia was naturally decaffeinated with the Sugar Cane method. Without the use of dichloromethane. A full, fruity sweet espresso, and you don't even notice its Decaf attitude! Now in the pods for your Nespresso machine!

About the coffee
With our decaf coffee from Huila, Colombia, we bring a great decaf to your cup. A mild coffee with notes of hazelnut, chocolate, and passion fruit - you'll experience it all with Decaf in your cup, all without caffeine.

Arabica beans are grown at four different growing areas in the south of Huila Province at altitudes of up to 1,900 meters. It is a single origin blend: a harmonious interplay of the Castillo, Caturra, Colombia and Bourbon varieties is revealed in a coffee blend of the highest quality. The exciting flavor profile is intensified by the further processing steps of the coffee cherries.
Lavado means washed in Spanish and refers to the gentle wet process method used to process the beans. The beans are then sprayed with steam, which opens fine pores. With the help of a natural solvent, ethyl acetate, which consists partly of vinegar and partly of natural extracts of sugar cane, the caffeine is now removed. This not only sounds sweet, but also tastes like it! The careful processing gives our Decaf its fruity-sweet aroma.

About the farm
Our four growing partners from the Colombian communities of Acevedo, Palestina, Pitalito and Timana are not only pioneers in the field of high quality coffee. They are also among the pioneros - pioneers - who make it their business to experiment with revolutionary aromas and flavors using new processing methods. Head of Quality Jayson Galvis emphasizes the ambition that coffee should offer consumers a taste experience even without caffeine.

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