Llamaste Decaf - Colombia Anaerobic Natural
The Story Behind the Coffee
Llamaste is your coffee for finding your center—whether you're easing into your day or winding it down. It’s the perfect brew for staying grounded, breathing deep, and flowing through whatever comes your way. Or, if you're simply looking to namaslay your caffeine intake while still enjoying the ritual and unique flavors of specialty coffee, Llamaste is your go-to.
Not all decaf is created equal. This one, an anaerobic natural process from our friends in Colombia, is something special. El Vergel Estate in Tolima, Colombia produced this lot–run by Martha Montenegro and her sons Elias & Shady Bayter. Bobby Wrigley, our Director of Coffee, got to visit El Vergel in October 2024, it’s beautiful! This coffee is fruity, bold, and sweet. We roast it to a balanced medium, never too dark, so the fun flavors can shine through.
Sip, breathe, repeat.
More about the EA Sugarcane decaf process:
Sugarcane decaffeination uses ethyl acetate (EA), a naturally occurring compound derived from sugar cane crops in the Valle del Cauca region of Colombia, to remove caffeine from coffee beans. The process is straightforward: coffee beans are first moistened with water, and EA is circulated through them. EA bonds with the caffeine, extracting it while preserving most of the flavor compounds. Once the desired level of decaffeination is reached, the beans are steamed to remove any remaining EA residue, ensuring the coffee retains its rich flavor without the caffeine.
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