Mulier Coffee
Decaf, Tumbaga, Colombia
Decaf, Tumbaga, Colombia
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Our Decaf coffee is decaffeinated using ethyl acetate (EA) derived from a natural solvent found in sugarcane. The process involves soaking the coffee in water with EA, heating the water to expand the coffee, allowing the EA to bind to and remove the caffeine from the beans. This method effectively removes caffeine while keeping the flavor compounds intact. The remaining EA on the beans is removed through steaming.
Thanks to Colombia’s incredible climatic diversity this coffee can offer a consistent Tumbaga profile all year round all while supporting producer resilience. Sourcing of Tumbaga follows harvest times and will generally be sourced from Tolima or Cauca during the summer months and Antioquia or the regions in Eje Cafetero in the winter ones.
Origin: Colombia
Producer: Smallholder Producers
Farm: Smallholder Farms
Location: Tolima, Cauca
Altitude: 1400-2100masl
Process: Washed EA Decaf
Variety: Various
Flavour: Molasses, pineapple & milk chocolate.
At Mulier we take pride in working with only female producers. We are very excited to introduce Luana Aparecida da Silva from Farm Sitio Congonhal coffee to our customers. We heavily admired Luana's story and take pride in selling her coffee
Her coffee journey began in childhood, when her parents grew coffee in small quantities. At the time, it wasn’t their main source of income, but as the years passed, they refined their skills. She never imagined coffee would become her passion—she had dreams of exploring the world and studied healthcare. However, as she discovered the unique aromas and flavors of the specialty coffee her parents produced, she fell in love with the land she had once left behind.Now, she manages her own farm in Lambari, part of the Mantiqueira de Minas region, focusing on resilient coffee varieties to face climate challenges. Coffee is now her family’s primary income, and she works to improve the harvest and post-harvest processes. Living in a mountainous, high-altitude region enhances the coffee’s quality, though harvesting remains challenging. Alongside her fiancé, she continues to learn and grow. Once indifferent to coffee, she now can't live without a quality cup—especially her own. Beginning this journey fills her with deep gratitude.
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