Diego Lopez began as a coffee producer when he acquired his farm in the village of San Fransisco in La Florida, Nariño. The low humidity in the area allows for slow drying of the coffee which, combined with the volcanic soil in the area, creates an incredibly sweet and complex cup.
The water EA decaffeination process uses water and a by-product of sugarcane processing called ethyl acetate to gently extract caffeine from the bean. This process retains the natural structure of the bean meaning all the delicious flavours of the coffee remain after the decaffeination process.
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Diego Lopez began as a coffee producer when he acquired his farm in the village of San Fransisco in La Florida, Nariño. The low humidity in the area allows for slow drying of the coffee which, combined with the volcanic soil in the area, creates an incredibly sweet and complex cup.
The water EA decaffeination process uses water and a by-product of sugarcane processing called ethyl acetate to gently extract caffeine from the bean. This process retains the natural structure of the bean meaning all the delicious flavours of the coffee remain after the decaffeination process.
Tasting Notes
Spiced Plum, Sugarcane, Raisin, Dark Chocolate
Brewing Guide
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