Colombia Luz Helena Salazar - decaf

Behind this coffee is Luz Helena Salazar, a farmer in body and soul, who has been growing coffee for more than 20 years on her farm Maracay in the Colombian region of Armenia, Quindío, at an altitude of 1450 m above sea level. She farms an area of eight hectares and her passion for coffee was born from the stories of her husband Jair, who used to work as a drying plant manager. Luz decided to get fully involved - she learned how to take care of coffee trees, what it takes to harvest ripe cherries and how to overcome the pitfalls of nature. Today she is a renowned producer of fine coffee.

Luz's Farm is part of the family project Cofinet, founded by her sons Carlos and Felipe. It is thanks to Cofinet that Luz has access to state-of-the-art facilities and processing. After harvesting, the cherries travel to La Pradera station where they undergo fermentation with the fruit - which gives the coffee its typical sweet and juicy notes.

Coffee processing

The green coffee beans are first placed in a steam chamber where the silver skin is removed. They are then immersed in spring water and, once the beans are fully saturated with water, they go into extraction vessels. There they are placed in direct contact with sugar cane ethyl acetate for 8 hours, which gently removes the caffeine. The decaffeinated coffee is then dried in a chamber until it is again at the same moisture level as before the process began.