Decaf Colombia Coffee | The Golden Hopper

Decaf

12oz / Ground

$19.00 USD

Decaf

$19.00 USD

Shipping calculated at checkout.

Sourced from small family farms in the Huila region of Colombia, where elevation and geography create some of the most complex growing conditions in the country. Decaffeinated using the Ethyl Acetate process, a naturally derived and gentler method that preserves the flavor other decaf processes strip away. Roasted medium in small batches in Belmond, Iowa. Warm malt, brown sugar depth, and a crisp brightness that proves decaf does not have to be boring.

Size 12oz 2lb 5lb

Grind Ground Whole Bean

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Learn about this roast

A surprisingly complex decaf with warm malt sweetness, crisp red apple brightness, and a rich brown sugar depth that lingers. Mellow candy-like sweetness with just enough tart citrus acidity to keep things lively. Proof that decaf doesn't have to be boring.

For the freshest possible cup, choose whole bean and grind just before brewing. Coffee begins losing its aroma and flavor within minutes of grinding. Buying whole bean and grinding at home preserves everything that makes fresh roasted coffee worth it.
Pre-ground is still far fresher than anything on a grocery store shelf and is a great option if you don't have a grinder yet. Either way you're getting coffee roasted as fresh as possible, not sitting on a shelf for months.

This decaf comes from the Huila region of southwestern Colombia, nestled between the Central and Eastern ranges of the Andes mountains. Huila accounts for nearly 20% of Colombia's total coffee production, yet 80% of its producers operate on less than three hectares of land — small family farms where quality is deeply personal. The variation in elevation across the Magdalena Valley creates some of the most complex and unique growing conditions in the country. We chose an Ethyl Acetate decaf process specifically because EA is a naturally derived compound, making it one of the gentler and more flavor-preserving decaffeination methods available.

After harvest, this coffee goes through a full washed process. Picked ripe, depulped the same day, fermented in open-air tanks for 12-36 hours, then washed clean and dried. It is then decaffeinated using Ethyl Acetate, a naturally occurring compound found in fermented sugars and fruits like bananas. The green coffee is steamed to open the pores, soaked in an EA solution that bonds with and removes the caffeine, then steamed again to remove any remaining traces. The result is a clean, naturally decaffeinated coffee that keeps the flavor intact.

1400-2000 MASL (meters above sea level)

Main Crop: October-December / Fly Crop: June-August

Sourcing in Colombia - Interview with Green Buyer Omar Herrera

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