This decaf lot is produced and curated by Jesús David Vallejo, a third-generation grower and community coordinator partnering directly with exporter Col-Spirit. Sourced from smallholder minifundios across the steep, volcanic canyon slopes of La Unión and La Florida, Nariño (1,700–2,100 m.a.s.l.), the coffee is a regional blend of Caturra and Castillo.

High altitude, nutrient-rich soils, and sharp diurnal temperature swings yield exceptionally dense, sugar-rich cherries. Harvested selectively and fully washed with cool mountain water, the beans undergo a traditional fermentation before slow parabolic drying. The parchment is then decaffeinated in Colombia using the natural Sugar Cane (Ethyl Acetate) method, which preserves cellular integrity and delicate aromatics.

The resulting cup retains Nariño’s hallmark sweetness and structure, offering tasting notes of rich panela, milk chocolate, and dark berries, rounded out by a smooth citric brightness and syrupy body that defy standard decaf expectations.