Sweet and balanced with caramel richness and gentle floral notes, this coffee is proof that decaf doesn’t have to mean dull.

Sourced from the Meseta de Popayán in Cauca, Colombia, it delivers a rounded cup with soft sweetness and reassuring depth. The profile leans into caramelised sugars and delicate florals, supported by a smooth mouthfeel and an absence of sharp edges, making it easy to enjoy at any time of day.

Designed for drinkers who want comfort, balance, and reliability with less caffeine, the sugar cane decaffeination process enhances natural sweetness while preserving the coffee’s character, resulting in a cup that feels complete.

Produced as part of a long-term quality program involving around 65 growers in Popayán, with quality-based premiums paid above the market price, it reflects both care at origin and a commitment to quality. We chose this coffee because it delivers everything we look for in a decaf: balance, sweetness, and depth.

If you’re looking for a decaf that still tastes like proper coffee - sweet, comforting, and consistently enjoyable - this one is easy to make part of your routine.

Producer

This coffee comes from the Popayán region in the department of Cauca, Colombia, grown at an altitude of 1,500 to 2,070 metres. The Meseta de Popayán is sheltered by the Andes mountain range, creating stable climatic conditions that are ideal for producing balanced, high-quality coffees. Volcanic ash soils, moderate temperatures between 16-22°C, and consistent rainfall all contribute to the region’s characteristic sweetness and structure.

The Popayán Decaf program works with approximately 65 smallholder growers, building long-term relationships that encourage a focus on quality and sustainability. Farmers are rewarded based on quality assessments, receiving premiums of up to 20% above the market price. Coffees in this program are made up of Colombia, Castillo, and Caturra varieties, selected for their balance, resilience, and suitability to the region.

Decaffeination is carried out using a natural sugar cane ethyl acetate process. The green coffee is first steamed to open the bean structure and remove the silver skin, then soaked in spring water before being exposed to sugar cane ethyl acetate for around eight hours to dissolve the caffeine. Finally, the coffee is gently dried to return it to its original moisture content. This method preserves sweetness and flavour clarity, resulting in a decaf that remains expressive, balanced, and true to its origin.

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