Decaf de Caña
Decaf de Caña
Helix Coffee Co.'s Decaf de Caña: Rich malt, raspberry, and fresh fruit flavor. This decaf is perfect for an afternoon cup of warmth with smooth mouth feel and great sweetness. Perfect for enjoying a high quality cup at anytime of day or night — sustainably sourced, fairly traded, and roasted with 100% carbon-free, renewable, electric power.
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Huila, Colombia
Smallholder Farmers
Washed / Ethyl Acetate Decaf
1,400–2,000 meters
Roasted in Breckenridge
about this single-origin
Decaf de Caña,
Colombia
Sweetness and Clarity
from the
Huila Highlands
Grown in the highlands of Colombia’s Huila region, this coffee comes from smallholder farmers cultivating plots under three hectares nestled between the Central and Eastern Andes. The varied elevations and microclimates allow cherries to ripen slowly, producing coffees known for their balance, clarity, and sweetness.
The harvest is the work of smallholder farmers who maintain the region’s tradition of careful cultivation. Cherries are picked ripe, depulped, fermented, and washed before undergoing decaffeination using ethyl acetate derived from natural sources, which gently removes caffeine while preserving the coffee’s natural character.
Roasted in Breckenridge and delivered fresh, this lot reflects both the highland terrain it comes from and the communities who produce it.
Region : Hulia
Located in southwestern Colombia, Huila is nestled in-between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. Its terroir, climate, and harvest cycles all contribute to the quality of coffee produced here. The most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares.
Process : Washed
Colombia is best-known for its Washed coffees. While the processing details might vary slightly from farm to farm or by association, generally the coffee is picked ripe and depulped the same day, then given an open-air fermentation in tanks or buckets for anywhere between 12–36 hours. The coffee is washed clean of its mucilage before being dried either on patios, in parabolic dryers, solar driers, or mechanically. Some Washed coffees in Colombia are mechanically demucilaged.
Variety: Castillo, Caturra, Colombia
Although this offering is not traceable to a specific variety, the most commonly grown coffee varieties in Colombia are Castillo, Caturra and the Colombia variety. This lot is representative of this blend of popular varieties, two of which (Castillo and Colombia) were developed by CENECAFE — the agronomical research arm of Colombia's FNC.
Colombia Sourcing
Our approach to sourcing coffees and developing coffee programs in Colombia has always been rooted in relationships. The large majority of our Colombian coffees are sourced through a few long-standing partnerships that have developed over time into some of our most intentional work.
In any normal year, our green buying team travels to Colombia multiple times, visiting farms, meeting with producers, cupping coffees, and approving samples for exportation. Beyond this, we have been able to connect roasters with producers through origin trips and events like “Best Cup”.
This has resulted in the development of partnerships between roasters and producers which, for us, is an absolute joy to be a part of.
Extra tips
brewing recommendations
Roasted on Site