This particular lot is chosen from among lots brought by 20 growers in the department of Nariño.
The coffees are dry and “double” fermented: After picking and depulping, they are fermented in the hopper for 18–20 hours, then they are put into fermentation tanks for another 12 hours. The coffee is then washed 3–4 times and laid to dry, which takes about 8–15 days, after which the coffee is stored for 15 days. It is then processed for decaffeination using a natural solvent derived from fermented sugar.
This exciting take on decaf is very sweet and surprisingly complex. Stewed berries and a soft orange blossom sweetness lead to a lingering panela finish.