Decaf Colombia | Monkaaba

A collaborative lot from 14 producers in Huila, Colombia, harvested at 1600–1900 MASL, this decaf uses sugarcane-washed processing with extended fermentation (cherry: 15–24 hours; seed: 24–48 hours) before ethyl acetate decaffeination. The cup delivers exceptional sweetness with brown sugar and wafer cookie character, rounded by subtle orange and stone fruit. It's proof that decaf can rival conventional coffee when grown and processed with intentionality.