Kalle Huila Espresso

This is what Kalle says about the producers and the cultivation of Huila Espresso:

The Huila region is known for its high-quality coffee cultivation. Here the coffee cherries grow at altitudes of up to 2,000 meters and are picked by hand by small farms that have joined together and processed immediately. The coffee is decaffeinated using the "Sugar Cane" process, which is based on natural solvents and without pressure, and produces ethyl acetate as the end product. Before the ethyl acetate water mixture is added to the green coffee, it is steamed to dissolve the caffeine. This is then separated and filtered before further steaming frees the beans of further residues. The dried green coffee is then packaged ready for transport. "The Natural Decaffeination Method" is a purely natural process in which ethyl acetate - which is also found in wine, beer and fruit - is produced in a gentle manner.

This is what Kalle says about the preparation and the taste of the Huila espresso:

The decaffeinated Huila espresso from Colombia offers an incomparable taste experience that can be enjoyed both as a filter coffee and as an espresso. With its chocolaty note and its caramel aromas, it is a particularly popular ingredient for cappuccinos. But Huila is also a great choice as a strong filter coffee for those who prefer decaffeinated coffee.