A decaffeinated espresso from the Inzá area in the Cauca region of Colombia, grown by several smallholder farmers at 1500–1800 masl. The varieties Caturra, Colombia, and Castillo are processed using Natural EA (Ethyl Acetate) decaffeination, a natural substance extracted from sugarcane. The cup is described as balanced and creamy with notes of chocolate, vanilla, and dried fruits.
Norway's oldest specialty coffee roastery, founded in 1879. They combine generations of knowledge with a focus on quality and direct relationships with farmers.
