Cumbres is a Colombian specialty coffee producer, trader and exporter with strong roots in Antioquia. The company is led by the fourth generation of a coffee-growing family from Ciudad Bolívar, combining work from its own farms with long-term partnerships with producers across different Colombian regions. Their approach is based on direct traceability, careful lot selection and a deep understanding of Colombia’s diverse coffee terroirs.

This decaffeinated lot comes from Nariño, in southern Colombia, along the Andes. Coffee in this region is grown at high elevations between 1,800 and 2,100 metres above sea level, in an environment shaped by volcanic soils, cool nights and significant temperature differences between day and night. The slower ripening of the coffee cherries contributes to denser beans, a more structured cup, defined sweetness and vibrant acidity.

VARIETALS, PROCESS

Cumbres Decaf is composed of Colombia, Castillo and Caturra varieties, all of which play an important role in contemporary Colombian coffee production. Caturra is a natural mutation of Bourbon, known for its clean structure, sweetness and bright acidity. Castillo and Colombia were developed in Colombia to improve resistance to coffee leaf rust, support stable production and preserve the classic sensory character of Colombian coffee.

The coffee is decaffeinated using the Sugar Cane Decaf process, which relies on Ethyl Acetate, an organic compound commonly derived from sugarcane and also naturally present in certain fruits. The green coffee beans are first moistened or soaked to open their cellular structure. Ethyl Acetate is then applied, selectively bonding with caffeine molecules and removing them from the bean. After the process is complete, the coffee is thoroughly rinsed with water and carefully dried again. This gentle decaffeination method helps preserve the coffee’s natural sweetness, clarity and origin character.