Decaf K’uychi

A delicious cup of decaf is a beautiful thing. This lot was harvested by the producers of K’uychi in Nariño, Colombia, and decaffeinated at Colombia’s only decaffeination plant, which uses a derivative of sugarcane, called ethyl acetate, in the process. The result is one of the sweetest and most complex cups of decaf we've ever tasted, with notes of black cherry, dried date, and molasses.

Pronunciation: Kew-wEE-Chi

Decaf K’uychi, sourced from the K’uychi producer in the Nariño region of Colombia, represents a focused approach to decaffeinated offerings. Processed via the sugarcane method—a technique often favored for its ability to preserve the inherent characteristics of the bean while removing caffeine—this selection is roasted by Counter Culture Coffee. The resulting cup profile features notes of black cherry, dried date, and molasses.

When exploring decaffeinated coffees, it is helpful to understand how different processing methods influence the final cup, as they can significantly impact both body and sweetness. For those looking to better identify these specific flavor attributes, consulting a flavor wheel can provide a useful framework for articulating the nuances found in this lot. By prioritizing quality at every stage, from the high-altitude landscapes of Nariño to the final roast, this coffee demonstrates that decaffeinated options can offer a complex and rewarding experience for the discerning palate.