El Dragón is the result of 22 smallholder producers from the Buesaco region. The coffee used is mainly of the Caturro, Pink bourbon, Castilla and Colombia varieties, leading to a creamy profile with a distinctly fruity and floral aroma.

The decaffeination method implemented was the Ethyl Acetate, commonly called the Ethyl Acetate (E.A.) is a volatile product with a sweet chemical scent similar to nail polish remover. The Ethanol (alcohol) that is part of E.A. is commonly extracted from fermented sugar cane. This is why Ethyl Acetate is often called the sugar cane technique.

We fell in love with this decaf coffee!

Notes: Caramel, Cherry, Milk Chocolate, Rum
Farmer: Hugo Gonzales Diaz
Variety: Caturro, Pink bourbon, Castilla, Colombia
Region: Huila
Processing:  Washed – AE decaffeinated
Processing station: E l Dragón
Mouthfeel: Medium body 
Harvest: 2023
Altitude: 1700-2200 m.a.s.l.

BEST TO DRINK & ENJOY WITHIN SIX WEEKS