Decaf El Nevado

Flower Child Coffee partnered with a community of producers around Santa Maria and Pitalito in Huila to bring Decaf El Nevado to its lineup. This communal lot sits at elevations between 1600 and 1900 meters, where the high terroir adds depth and sweetness even through decaffeination. The decaf is produced through the ethyl acetate process at Descafecol near Manizales. Cane sugar transformed into ethanol is used to extract caffeine, with the beans steamed to open their structure and multiple washes with ethyl acetate before final drying. It tastes like rounded tamarind, brown sugar, and almond butter, a flavor profile the roaster describes as rounded with tamarind and nutty sweetness, balanced by a gentle acidity and a clean finish.