Decaf Cattleya EA Sugarcane Process

The Cattleya orchid, Colombia’s national flower, lends its name to this coffee as a reflection of the delicate aromatics and layered character associated with the region. In this lot, those qualities are preserved through ethyl acetate decaffeination, a process derived from natural sugarcane that gently removes caffeine while maintaining the coffee’s inherent structure. The result is a decaffeinated offering that retains the clarity and balance expected from fresh Colombian coffees, available year round.

Cattleya is a regional blend composed of coffees from the Tequendama province in Cundinamarca and the Lengupá province in Boyacá, both situated along the Eastern Andes within the Cundiboyacense plateau. This region carries deep historical significance, once home to the Muisca civilization, and today remains one of Colombia’s most important agricultural zones. Its mountainous terrain, abundant waterways, and presence of páramos create a complex environmental system that supports consistent coffee production.

Grown between 1200 and 2000 meters above sea level, this coffee includes traditional varieties such as Colombia, Castillo, and Caturra. Smallholder farmers, often working less than one hectare, contribute to the lot, combining their harvests through local collection points and regional mills. After harvesting, the coffee is fully washed, with cherries depulped, fermented, and dried under the sun or with mechanical support depending on conditions. The green coffee is then decaffeinated using the EA method, preserving origin character while delivering a clean, approachable cup shaped by the highlands of Cundinamarca and Boyacá.