Decaf: Colombia Buesaco EA

This is our first decaf offering and was sourced from small producers near Buesaco town, in Colombia's Nariño Department. The coffee was decaffeinated by Descafecol, in Tolima, who use sugar cane as one of their main sources for the naturally occurring chemical needed for the process (hence the nickname "sugar cane decaf", which is likely only one of the sources of EA). Farms are typically planted in Caturra and Variedad Colombia (F4 and F6 types), grown at altitudes between 1700 and 2100 meters, and each contributing lot in this batch are wet process coffees. This is another farmgate coffee that is great as espresso.

Cupping Notes: Caramel accents, malted grains, spiced aroma, doughy cinnamon roll, smoked chocolate, and a woodsy accent

Brew Recommendations: Drip, French press, pour-over and espresso

Varietals: Caturra, Variedad Colombia, Typica

Region: Buesaco, Nariño, Cauca

Elevation: 1700 - 2100 meters above sea level

Processing Method: Wet Process (Washed) then EA Decaf ("Sugarcane")and Covered Sun-Dried

Equity and Transparency Pricing Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the high-elevation landscapes of Colombia · Buesaco, Nariño, Cauca, this decaffeinated offering from Keia & Martyn's Coffee showcases the Caturra varietal. While washed coffees—detailed further in our processing methods explainer—are often celebrated for their clean, bright acidity, this specific lot leans into a comforting, dessert-forward profile. The cup presents a complex interplay of caramel accents, malted grains, and a distinctively spiced aroma reminiscent of a doughy cinnamon roll.

These savory and sweet characteristics are rounded out by notes of smoked chocolate and a subtle woodsy accent. When evaluating such nuanced profiles, referencing a flavor wheel can be a helpful tool for identifying the specific aromatic compounds present in the brew. By utilizing the ethyl acetate (EA) decaffeination process, this selection maintains the structural integrity of the bean while delivering a rich, indulgent experience that remains accessible at any time of day.