ColomBias Decaf

Product Description

This coffee comes from Elias Roa Parra, a renowned producer in Huila, Colombia, working across the subregions of Pital and Acevedo with a deeply family-run operation. His two main farms—Finca Tamana (Pital) and Finca Recuerdo (Acevedo)—focus on heirloom varieties (including some with African lineage) and careful, repeatable processing to maximize clarity and sweetness.

Grown in the dramatic mountains of Acevedo and Pital in Huila, this lot reflects the region’s elevation range and complex microclimates—conditions that help create Colombia’s most expressive, high-scoring coffees. Elias uses a controlled dry fermentation (about 14–16 hours), followed by multiple fresh-water washes, then finishes with slow drying on raised beds for a clean cup structure and refined sweetness. Expect a layered profile with crisp fruit definition, floral lift, and a polished, cocoa-like finish—an elegant expression of Huila’s terroir and the Roa family’s meticulous craft.