Tamana Decaf

This gem from Finca Tamana is hard to stop drinking at night for its lush persimmon, poached pear and rich sweetness of molasses.

A by-product of sugar cane fermentation is used as a caffeine solvent in this process. Green beans are steamed after harvest to open up their pores, soaked twice in this solution for up to 8 hours. They are then steamed again, polished and dried to be exported. In this new age we can celebrate decaf with great fruit qualities, acidity as well as clean sweetness!

Elias Roa Parra is not just a producer but a legend well-known for his achievements surrounding environmental preservation and community outreach. He is one of the founding members and President of Asociación Primaveral in Acevedo, who collectively trains its members and aims to improve quality of life of those involved.