Inside Workshop



 This decaf lot is the result of the hard work of Marleni Sanches Jurado, Wilver Collazos, Israel Cortes Ossa, Pascual Silva, Miller Molina Correa, Orlando Molina Correa & Silvio Correa from the Suaza locality in Huila, Southern Colombia. With an average size ranging from two to twelve hectares, and a spread of altitudes from 1600 to 1800 metres above sea level, the farmers generally own between 11,000 and 27,000 trees, made up of the usual Colombian varieties of Caturra, Colombia and Castillo.

Yet again, following on from the quite frankly delicious El Teruel, Suaza is also processed using Sugar Cane Ethyl Acetate. Not only does this method provide a secondary income to the producing country, but the green coffee only needs to be transported once rather than twice. Obviously more eco-friendly and less costly, it also has a great impact on cup quality too. The conditions in which coffee is transported are rarely conducive to preserving quality, and so avoiding this process from happening twice is always beneficial for the cup. The coffee, having being shipped only once unlike most decaf options that arrive into the UK via Mexico, Canada or Germany, tastes all the fresher for it.

The decaffeination plant, Descafecol, is located midway between Planadas and Medellín. As well as decaffeinating coffee they also have the facilities to produce instant coffee and a product called “Sugar Roasted Spray Dried Coffee”. Whilst we love the work they do in decaffeinating quality lots of coffee, it’s unlikely we’ll be sampling the other products from Descafecol any time soon!

Suaza Decaffeinated Espresso

Suaza, Huila, Colombia

Collections: Coffee

Category: Decaffeinated Espresso

Type: Espresso

This sugar cane processed decaf has a rich chocolate and hazelnut body, complimented by a soft, mellow acidity.


Producer Seven farmers from Suaza, Huila.

Harvest December, 2015

Process Washed & E.A. Sugar Cane Decaf

Variety Castillo, Caturra & Colombia

Region Suaza, Huila

Country Colombia

Altitude 1,600 - 1,800 metres

Arrival July, 2016

Brew Recipe

Rest Time 7 - 10 days

Dose Weight 18g

Yield 37g

Temperature 93.5C

Extraction Time 30 - 35 seconds


  • All our coffee is packed in 250g, foil-lined and valved bags
  • To preserve quality, we are only able to ship whole bean coffee
  • All orders are roasted, packed and shipped each Thursday
  • For more information on shipping, see our 'Shipping' page