This coffee comes from the south-west region of Colombia in Huila. It is grown by a collective of smallholder farmers in the foothills of the Andes Mountains. The fertile volcanic soil and high elevation provide the perfect growing conditions. Only ripe cherries are hand-picked and then sent to the washing station for pulping, fermentation and drying on patios.

A natural decaffeination process using fresh spring water and Ethyl Acetate (a completely natural by-product of sugar cane) is employed. In this process, the coffee beans are soaked in caffeine-free green coffee extract, allowing the caffeine to be extracted from the bean and into the solution while the flavour components are retained in the beans.