Colombia Decaf Honey & Strawberry Co-Ferment

This decaf coffee starts with carefully selected cherries from across Tolima, Huila, and Caldas; regions known for producing vibrant, high-quality coffees. These lots are brought together and processed at El Vergel Estate, where the focus is on pushing flavor through thoughtful, modern fermentation.

The coffee undergoes a layered fermentation: first a pre-fermentation in whole cherry, followed by an anaerobic co-fermentation with yeast and strawberry inputs. This builds out a distinctly fruit-forward profile while still maintaining structure and clarity. From there, it’s dried slowly and stabilized before moving into decaffeination. 

For decaffeination, this coffee uses the EA Sugarcane process, a method derived from natural compounds found in sugarcane. It’s a gentle approach that removes caffeine while preserving the coffee’s original aromatics and sweetness, resulting in a cup that still feels expressive and complete. 

The end result is a decaf that actually tastes like something: bright, candy-like, and packed with tropical fruit character, with a clean sweetness that carries all the way through the finish.