Apia

Decaf has never tasted like this. The Decaf Apia proofs that removing caffeine doesn't have to mean removing character — and the Sugar Cane Natural Decaffeination Process is the innovation that makes it possible.

Sourced directly from a group of smallholder farmers in the Apia region of Risaralda, Colombia, grown at remarkable elevations between 1,650 and 1,900 metres above sea level, this is genuine direct trade — transparent, traceable, and built on a commitment to the communities behind the cup. Processed in partnership with Descafecol, Colombia's pioneering decaffeination specialists.

The Sugar Cane process uses ethyl acetate derived from fermented sugar cane—a naturally occurring compound unique to Colombia—to gently and selectively remove caffeine while leaving the bean's full flavour profile intact. No harsh chemicals, no compromise. Just clean, innovative science in service of great coffee.

The result is a cup of warmth: citrus acidity, smooth caramel sweetness, and a distinctive sugar cane finish that is clean, round, and deeply satisfying — a coffee that stands on its own merits, decaf or not.

Locally roasted in small batches in-house at our Adelaide roastery on a Medium-Dark Roast profile, this Castillo decaf is perfect for espresso, milk-based coffees, and long blacks — any time of day, without the caffeine.

- Variety: Castillo

- Process: Sugar Cane Natural Decaffeination Process

- Roasting: Medium-Dark

- Best for: Espresso, Milk-based coffee & Long Black

- Flavour Profile: Citrus, Caramel & Sugar Cane

- Producer: Group of smallholders from Apia & Descafecol

- Elevation: 1650 to 1900 meters

- Region: Apia - Risaralda

- Country: Colombia

- Harvest Season: October–January