FRIENDS OF OURS, MEET FRIENDS OF HUILA. Back and beautiful as ever, this is now our third time representing this “sugarcane” decaffeinated neighborhood blend from several producers in Huila, Colombia, and we are once again smitten.

In Colombia, where sugarcane is abundant, the EA (Ethyl Acetate) decaffeination process has become so mainstream that it’s relatively safe to assume that any Decaf Colombia from a specialty roaster is going to be pretty darn decent, at the very least. Shared Source, one of our importing partners, sums the process up like so: “sugarcane molasses is fermented to create ethanol, and then mixed with acetic acid to create Ethyl Acetate. The coffee is steamed [to] open the pores and allow for the extraction of caffeine molecules. From there, it’s placed into an ethyl acetate solution where it bonds to the salts of chlorogenic acid inside the beans. When the coffee is fully saturated, the solution is drained and refilled until 97% or more of the caffeine is removed.” 

Ok, so that recipe may not sound as delicious as something you’d overhear on Top Chef, but after years of tasting the results, we can attest that the quality of these coffees is awesome. This rendition blends coffees from a smattering of producers from the town of La Plata, San Agustin, and Tarqui. These coffees are blended with a target flavor profile in mind — baking spiciness, pome fruit sweetness, and that magical lullaby quality of gazing up at the stars while drifting gently toward dreamland. IS THAT TOO MUCH TO ASK?

No. Shared Source and their producer partners consistently deliver some of the best coffee in the biz, PERIOD, and what they choose to decaffeinate is no exception. It’s truly a blessing to be able to enjoy such superb sipping no matter the hour, and we recommend you afford yourself the same indulgence.