Grown by 75 smallholders around Popayán, in Cauca, Colombia, at about 1,700 m. Caturra and Castillo, harvested from May to July, washed and dried on raised beds. The caffeine is removed with the sugar-cane (EA) process: ethyl acetate from local sugar cane and spring water dissolve it gently over eight hours, with no high heat or pressure, so the fruit, floral and chocolate notes stay intact.