This coffee has a omni-roast, so it can be used as both filtercoffee and espresso.

This coffee went through a natural decaffeination process that combined high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state (as well as in many fruits and vegetables). Therefore, no synthetic chemical substance was added. The natural EA is obtained from a sugar cane-based process and is.
This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all characteristics of the coffee bean.

This is the only Colombian coffee naturally decaffeinated at origin and is 99.9% caffeine-free. Various local farmers worked together with the Asociación Cuchilla del San Juan. The decaffination process took place in Manizales.