SEY Coffee

Huila Decaffeinated

From San Agustín in Huila, Colombia (1,600–1,800 masl), this decaffeinated lot combines Caturra, V. Colombia, and Castillo—a field blend of the region's three most common varieties. Hand-picked and floated to remove defects, the coffee is depulped, dry-fermented for 24 hours, and dried on shaded raised beds for 30 days before decaffeination via ethyl acetate (sugarcane-derived, processed locally at Descafecol in Manizales). The cup delivers a balanced sweetness with notes of orange marmalade, dark chocolate, and strawberry—a rare decaf that doesn't sacrifice character for the removal of caffeine.