Red Bourbon Decaf

Red Bourbon coffee from Las Flores is decaffeinated using the sugarcane method, also known as ethyl acetate decaffeination. This process uses a natural compound derived from sugarcane to gently remove caffeine from the green coffee beans. The beans are steamed, washed with the sugarcane extract to remove caffeine, then dried and sealed. This method helps preserve the coffee’s original flavour. The resulting cup is smooth and sweet, with tasting notes of maple syrup, stone fruit, and red apple.

Huila, located in southwestern Colombia, is one of the country's most important coffee-producing regions. Its mountainous terrain, rich volcanic soil, and stable climate create ideal conditions for growing high-quality Arabica coffee. Coffees from Huila are known for their bright acidity, medium body, and complex flavour profiles, often featuring notes of tropical fruit, caramel, and floral undertones. The region's strong focus on smallholder farms and careful post-harvest processing has helped establish Huila as a leader in Colombia’s specialty coffee scene.

Coffee's arrival in Colombia, like its origins in Ethiopia and Yemen, is wrapped in legend. Jesuit priests are believed to have introduced coffee seeds between the mid-1500s and 1730. Early cultivation was slow to catch on due to long harvest times, but a priest named Francesco Romero famously encouraged planting coffee as penance, helping spark wider adoption. The first confirmed mention of coffee in Colombia appears in José Gumilla’s 1741 book El Orinoco Ilustrado, marking the start of Colombia’s journey to becoming a coffee powerhouse.