Variety: Caturra, Castillo, and Colombia Process: Swiss Water Region: Caldas Farm: Various Altitude: 1600 masl Tasting notes: Vanilla, honey, and cherry Producer Information: After multiple tests to improve both the residual flavor and the physical appearance of the raw material, we developed an experimental lot with a specific milling process for decaffeination, obtaining a cleaner and more pleasant cup. The selection of high-altitude coffees, with higher natural acidity, has been key to balancing the characteristic sweetness of decaffeinated coffees. Since 2024, we have incorporated the practice of re-drying coffee in mechanical silos after decaffeination, which has allowed for better bean stabilization, prolonged shelf life, and a more expressive cup. Decaffeination Process: Decaffeination is carried out with high mountain spring water and ethyl acetate extracted from sugar cane molasses. This compound, naturally present in fruits such as bananas, acts as a selective solvent for caffeine. Its use requires great care, as it is flammable and has a characteristic sweet aroma that can affect costs and the final sensory profile. Even so, this method guarantees a minimum elimination of 97% of caffeine and a maximum residue of 20 PPM of solvent, within international safety standards.