In Pitalito, an isolated region of the Andes mountains, live communities of growers who are committed to maintaining outstanding coffee quality. By pooling their resources and acting as a collective, they are able to achieve many of the benefits of scale that large producers have while maintaining the quality of small producers. This particular decaf coffee is an excellent highlight of their practice. It is decaffeinated using the sugar cane process; The decaffeination mixture is derived from sugar cane and mountain water, which removes 99.7% of the caffeine while preserving the flavour in the cup and allowing for non-muting processing methods, such as the washed method used for this coffee. What is left is a delicious cup of stewed peaches and caramel that will not keep you awake at night.