We have roasted the best decaffeinated coffee that is in season right now and strive to create a tasty coffee with a nice sweetness and a medium-bodied character.

Right now, the coffee comes from small producers in the Huila region of Colombia. Several of the farms are small, but together they have created a lot that gives a score of 84-85 points on a quality scale (so-called Specialty Coffee). This makes it different from 99% of all decaffeinated coffee produced, due to both its high quality and transparency.


Country: Colombia

Region: Huila

Variety: Caturra, Castillo

Harvest: May-June

Process: fermented in a water bath and then sun-dried.

Altitude: 1550-1650



To remove the caffeine in the coffee natural carbon dioxide (CO2) is used. The method benefits from the fact that carbon dioxide, when compressed, behaves both as gas and liquid and can thus bind with caffeine.


In the method, the steamed raw coffee beans are bathed in the compressed carbon dioxide and the caffeine is removed by filtration, in the same way as in the known Swiss Water process. The flavor components are retained in the bean throughout the process, instead of being leached and then returned (which is done in many other methods).


By this natural method, the good taste in the coffee is retained, which is one of the reasons why we think this method is the method of the future for producing decaffeinated coffee.