This innovative coffee process begins with a 120-hour anaerobic fermentation of the coffee cherry with dehydrated passion fruit pulp. Subsequently, the beans go to mechanical drying in a silo for 144 hours and then undergo a 30-day stabilisation period. The coffee then undergoes an EA Sugarcane decaffeination process. The caffeine extraction involves circular containers filled with a blend of water and ethyl acetate, lowering caffeine levels to 0.1%. The outcome is a smooth, flavorful, and highly enjoyable coffee. 

You won’t just be drinking it because it’s decaf!

Producer background

Brayan is a proud native of Acevedo, Huila, Colombia.

From a young age, Brayan soaked up coffee wisdom like a sponge, thanks to his father’s after-school lessons. Little did he know, those coffee chats would ignite a fire within him. Now, alongside 60 like-minded souls (including his own family), Brayan's on a quest to share his prized coffee cherries with the world.

With help from our partners at Forest Coffee and the Ancla processing facility, Brayan's beans get the royal treatment, resulting in impressive flavour profiles.

Find out more about the Sugarcane Decaf processing method.