🇨🇴 Colombia Decaf CO₂ Process
🌍 Origin and Processing
Country: Colombia
Region: Huila
Altitude: 1,600–1,800 meters
Variety: Caturra, Castillo
Harvest Period: May – July
Processing Method: Washed
Decaffeination: Carbon Dioxide (CO₂) Process
This method, using natural CO₂, is chemical-free and preserves the coffee’s flavor profile.
🌸 Aroma
Sweet and elegant; features notes of apple, sugarcane, and light hazelnut.
☕ Flavor Profile
Front Notes:
Lively red fruits and plum, offering an energetic cup despite being decaf.
Mid Layer:
Caramel, hazelnut, and smooth milk chocolate notes.
Finish:
Sweet and clean finish, balanced with touches of citrus peel.
💧 Body and Acidity
Body:
Medium-bodied and smooth; well-balanced structure.
Acidity:
Gentle and slightly citrus-like; vibrant but not overwhelming.
