A veteran producer in the Colombian specialty coffee community, Elías Roa Parra expertly grows a wide range of Central American and African varietals across his farms in the region.

Grown at 1650 masl, this coffee was decaffeinated at Descafecol with the Ethyl Acetate process. The green coffee is gently steamed and then soaked in a bath of water and Ethyl Acetate (a natural byproduct of molasses fermentation), which naturally binds to and extracts caffeine as the coffee dries.

Expect a classic Central American flavor profile full of dried fruit notes and brown sugar.