Palo Rosa Decaf

Palo Rosa Decaf is proof that decaffeination doesn’t have to mean compromise. At its root, this is a single-estate coffee from the Palo Rosa farm in Tolima, processed with care using an ethyl acetate (EA) method derived from sugarcane. The technique gently removes caffeine while preserving clarity, brightness, and depth of flavor.

Palo Rosa is situated in Planadas, Tolima — a region characterized by volcanic soils, elevation, and microclimate variation. Even after decaf processing, the traits of altitude and terroir shine through. At Samaria, the post-processing further refines the beans with ultra-pure solvent and spring water, ensuring minimal residual impact on the cup.