Decaf Huila

Decaf Huila
 
 
Decaf Huila
Notes: Blood orange + Crème brulée + Caramel
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Subtotal 22.00$

We taste

Burnt caramel and juicy blood orange flavors in a creamy texture that makes us think of delicious French crème brûlée This coffee is carefully selected and roasted to be delicious both as espresso and filter methods.

The beans

PRODUCER: 11 small producers

COUNTRY: Colombia

REGION: Huila

ELEVATION: 1400-1700 masl

VARIETY: Castillo, Colombia

PROCESS: Washed, sugarcane EA decaf process

Decaffeination

The decaffeination process takes place in Colombia, at the Descafecol plant in Manizales. The method uses ethyl acetate, derived from locally grown sugar cane in the region, as a natural solvent to remove caffeine. The carbon footprint is reduced because we avoid shipping the beans from one country to another and then back to us, in addition to maintaining the financial advantage in Colombia.

STORY

This blend is part of a program that our export partner Azahar Coffee has put in place in response to the unprecedented circumstances that have arisen during the global pandemic. As some of their high-scoring microlots failed to find takers, they decided to experiment and create high-quality decafs whose unique sensory qualities shine through the decaffeination process. This lot in particular is made possible thanks to the invaluable contribution of the following coffee producers: Luis Andrade Esquivel, Miguel Angel Medina, Hernan Montano Tovar, Luis Alberto Valenzuela, Victor Alfonso Sanchez, Diego Calderon Ramirez, Jose Angel Rivera Laguna, Anyela María Tumbo, Amin Cerquera , Astrid Lopez and Jhon Jairo Quintero.

We taste

Burnt caramel and juicy blood orange flavors in a creamy texture that makes us think of delicious French crème brûlée This coffee is carefully selected and roasted to be delicious both as espresso and filter methods.

The beans

PRODUCER: 11 small producers

COUNTRY: Colombia

REGION: Huila

ELEVATION: 1400-1700 masl

VARIETY: Castillo, Colombia

PROCESS: Washed, sugarcane EA decaf process

Decaffeination

The decaffeination process takes place in Colombia, at the Descafecol plant in Manizales. The method uses ethyl acetate, derived from locally grown sugar cane in the region, as a natural solvent to remove caffeine. The carbon footprint is reduced because we avoid shipping the beans from one country to another and then back to us, in addition to maintaining the financial advantage in Colombia.

STORY

This blend is part of a program that our export partner Azahar Coffee has put in place in response to the unprecedented circumstances that have arisen during the global pandemic. As some of their high-scoring microlots failed to find takers, they decided to experiment and create high-quality decafs whose unique sensory qualities shine through the decaffeination process. This lot in particular is made possible thanks to the invaluable contribution of the following coffee producers: Luis Andrade Esquivel, Miguel Angel Medina, Hernan Montano Tovar, Luis Alberto Valenzuela, Victor Alfonso Sanchez, Diego Calderon Ramirez, Jose Angel Rivera Laguna, Anyela María Tumbo, Amin Cerquera , Astrid Lopez and Jhon Jairo Quintero.

Transparency

We believe that buying coffee is much more than a simple transaction. From our very beginnings in 2011, our goal has been to form long-term partnerships and pay prices that ensure financial sustainability for the producers we work with.

C market price on day of purchase:

2.06 $ usd/lb

Fairtrade minimum price:

1.6 $ usd/lb

Price paid by Saint-Henri at origin:

3.53 $ usd/lb

Brewing guide

Our brewing guides will teach you how to prepare a good cup of coffee step by step, depending on the equipment used

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