LYALL & CO DECAF / COLOMBIA / SUGARCANE PROCESS
The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods.
The decaffeination agent for this coffee is a natural extract distilled from sugarcane, blackberries, beets or sometimes grapes. After this, the open bean is sealed with natural wax that in no way affects the flavour, fragrance or aroma of the coffee. The resulting cup is sweet and well-rounded.
The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods.
The decaffeination agent for this coffee is a natural extract distilled from sugarcane, blackberries, beets or sometimes grapes. After this, the open bean is sealed with natural wax that in no way affects the flavour, fragrance or aroma of the coffee. The resulting cup is sweet and well-rounded.
The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods.
The decaffeination agent for this coffee is a natural extract distilled from sugarcane, blackberries, beets or sometimes grapes. After this, the open bean is sealed with natural wax that in no way affects the flavour, fragrance or aroma of the coffee. The resulting cup is sweet and well-rounded.
