Colombia Las Montanas Sugarcane Natural Decaf

In Colombia's coffee triangle, where the departments of Caldas, Risaralda, and Quindio meet, small family farms climb the slopes of old volcanoes. This is decaffeinated coffee that gives up almost nothing in flavor, only the caffeine.

OriginColombia RegionEje Cafetero (Coffee Triangle) Elevation1,200-2,100m ProcessSugarcane EA Decaf (Natural) ComponentsColombian Arabica, small-farm lots The Source

The Heart of Colombian Coffee

The Eje Cafetero, the triangle drawn between Manizales, Pereira, and Armenia, is the cultural and agricultural center of Colombian coffee. Volcanic soil from the Nevado del Ruiz, steady rainfall, and mild temperatures give this region a global reputation for some of the most consistent Arabica grown anywhere. UNESCO recognized its working coffee landscape as a World Heritage site in 2011.

The lots in this selection come from small, family-owned farms scattered across the triangle. Producers pick and process at their own micro wet-mills, then dry the coffee on raised tables inside solar dryers that shield it from afternoon rain. The main harvest runs October through January, with a secondary "mitaca" crop in April through June. Those steep, high-altitude slopes are exactly the kind of high-altitude coffee growing conditions that slow cherry maturation and concentrate sweetness.

The Craft

Decaffeination the Sugarcane Way

This coffee is decaffeinated in Colombia using the Sugarcane EA method, also called natural or ethyl acetate decaf. Ethyl acetate is a compound that occurs naturally in fruit and is derived here from fermented local sugarcane, which makes the process a regional fit. The green beans are steamed to open their pores, then bathed in a water and ethyl acetate solution that bonds selectively with caffeine and draws it out. The solution is refreshed over several hours until 97 to 99 percent of the caffeine is gone, then the beans are steamed again to clear any residue. Because the solvent targets caffeine and largely leaves flavor and sugars in place, sugarcane decaf keeps the cup sweet and full where other methods can flatten it. To understand how this sits among broader approaches, see our guide to coffee processing methods.

We roast these lots to City+ at our Virginia Beach roastery, stopping just past first crack to round out the chocolate and nut tones without scorching the soft fruit underneath.

Milk ChocolateRoasted NutBaking SpiceSoft Stone Fruit BodyFull AcidityLow The Cup

Sweet, Round, and Caffeine-Free

The cup opens with milk chocolate and roasted nut, then a gentle thread of baking spice runs through the middle. Soft stone fruit lifts the finish, which stays sweet and clean rather than sharp. Body is full and the acidity is low, so it drinks smooth from the first sip to a long, mellow close.

This is an easy evening cup or an all-day pour for anyone cutting caffeine without giving up a real Colombian coffee.

Find Your Fix

The full body and low acidity make this a natural for Drip, Beehouse, or a Chemex, where the sweetness has room to settle. It pulls a smooth, chocolatey Espresso and holds up well as Cold Brew. Browse all of our coffee beans and find your fix.

Roasted in small batches at our Virginia Beach roastery.

Packaged in reusable glass mason jars, returned locally for reuse. Solar-roasted.

Virginia Beach, VA