Colombia earned its reputation for high-quality beans long ago, thanks to its tropical temperatures and high altitude. Colombian coffees are between low and medium acidity and body, similar to coffee from its northern neighbors in Central America.
About the Sugarcane Process:
This coffee was decaffeinated using the Sugarcane
Process. The process uses ethyl acetate – an organic
compound found in sugar cane – to remove 97% of the
caffeine from coffee beans. The process tends to leave
a pleasant, sweet flavor.