Sevilla (Decaf) Coffee Profile
About the Decaffination Process
This coffee stems from the Department of Valle del Cauca (Cauca Valley), located between the great mountains of the north west Andes surrounding this region. The region is characterised by volcanic soils rich in organic matter, countless water springs, and altitudes and climate that help produce coffee of great quality and incredible mildness.
The majority of the coffee in this region comes from small producers who live and work in farms of 5 hectares in size or less. Coffee is handpicked, depulped using traditional machinery and fermented in tanks before being washed and laid out to sun dry.