“It is said that the ancestors of the Oromo people in central Ethiopia and parts of Kenya were the first to recognize the energizing effect of coffee. Although there is no concrete evidence of exactly where or when they discovered the fruit-bearing trees, history is clear that the beans traveled from this region to Egypt and Yemen and the drink appeared in Sufi monasteries for the first time in the fifteenth century.
It´s possible that the monks knew that they should drink it in moderation, like an exotic infusion for special moments. As such, the caffeine wouldn´t disturb their meditation. Although small quantities of caffeine are not problematic for our health, we still might have something to learn from this. We do believe that good coffees should be treated as a small luxury, each detail fully enjoyed.
Nevertheless, for those who cannot tolerate caffeine or simply don´t look for this effect in their coffee, we have our Decaf Huila. It´s a mix for those who refuse to let the lack of caffeine become a barrier to their enjoyment of a great coffee from the largest coffee producing region of Colombia.
This blend has coffees from the municipalities of Pitalito, Acevedo, and Palestina, all sectors with plentiful experience in coffee production and who have multiplied their excellent coffee production in the past decades thanks to the hard work of the small and medium producers who have dedicated their lives to fully understanding and perfecting coffee production.
Decaf Huila is composed of Castillo, Caturra, Colombia, and Tabi beans which are grown on various fincas at altitudes of approximately 1,700 to 1,850 m.a.s.l. and which have had their caffeine removed using organic solvents. The processing is traditional of Colombia, the beans were collected by hand from the trees at their peak ripeness, selected artisanally based on their density, de-pulped, fermented, and washed. These specific beans were fermented in tanks for 20 to 26 hours and dried on raised beds for 15 to 20 days. Between April and May their production was finished and they arrived to our lab at Azahar to be mixed together at the perfect ratio by our tasting team.