Primavera Decaf

Decaffeinated coffee often sits in the background. Considered secondary, functional, or simply an alternative. Primavera was never meant to be that.

This lot begins in the hills of Huila, where a network of smallholder producers cultivate coffee with the same discipline and care reserved for their finest harvests. The name Primavera reflects that intention — a sense of renewal, of clarity, of something that feels alive rather than reduced.

Grown between 1600 and 1750 meters, these coffees develop slowly in a landscape defined by volcanic soils, shifting mountain light, and a steady rhythm of cultivation. Each producer contributes a small piece, but together they form something cohesive — a profile that is grounded, composed, and quietly expressive.

At Descafecol, the process is approached with precision and respect for the coffee itself. Using a solution derived from Colombian sugarcane, the ethyl acetate method removes caffeine with intention rather than force. The coffee is gently opened through steam, allowing the solution to move through the structure of the bean, binding only to caffeine while preserving the essential compounds that define flavor.

This is not a process of subtraction. It is a process of preservation. What remains is not a version of coffee but coffee, fully intact in its character.

Structure & Expression:

Primavera carries a natural depth that feels settled and complete.

Cacao nibs form the foundation, offering a soft bitterness that anchors the cup. Vanilla moves through it with a smooth, rounded sweetness, while brown sugar lingers at the finish, bringing warmth and continuity.

The texture is composed, the sweetness integrated, and the profile remains steady from first sip to last. There is no sharpness, no absence only a calm, deliberate expression of the coffee.