This decaf isn't just an afterthought; it’s a selection of the finest Colombia, Castillo, and Caturra varieties. After being washed and dried on raised beds for 5–7 days, the green beans undergo a natural decaffeination process that actually realça a doçura natural do café.

O Processo Cana-de-Açúcar (EA):

• Extração Natural: Using a derivative of local sugar cane (Ethyl Acetate) and mountain spring water, the caffeine is gently dissolved over 8 hours.
• Preservação do Sabor: Unlike chemical-heavy methods, this "natural" process avoids high pressure and extreme heat, protecting the bean’s cellular structure.
• O Resultado: A coffee that tastes like coffee. The sugar cane process leaves the fruity, floral, and chocolatey attributes fully intact while removing 99.9% of the caffeine.