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Night Cap Decaf
Produced in : Colombia
Region : Caldas
Best Brewed as : Espresso or Filter
Roast Degree : Medium
Decaffeination process : EA Sugarcane Decaf
Notes of : Dark Chocolate, Caramel and Red Apple
Zero waste to landfill: All of our packaging is fully compostable
This decaffeination Colombian coffee delivers a balanced cup of coffee with smooth chocolatey sweetness, Villamaria Decaf offers a full-flavoured cup, full of sweetness and body. Its meticulous sugarcane ethyl acetate process gently removes caffeine while preserving the rich, natural flavours of the beans. This coffee is enjoyed through espresso, as well as delivering a rich chocolatey filter style coffee.
This coffee, sourced Raw Material, undergoes a careful, gentle decaffeination process using natural ethyl acetate derived from fermented sugarcane, making it one of the most organic and flavour-preserving decaf methods available.
Harvested and dried for 15 days in a temperature-controlled greenhouse before being finished in a mechanical dryer, the beans are then decaffeinated at a specialist facility just outside Villamaría, Colombia. This plant uses pure volcanic spring water from the Nevado del Ruiz and sugarcane sourced from the southern region of Palmira.
The process begins by steaming the beans to increase their porosity and initiate caffeine breakdown. They’re then gently washed in the ethyl acetate solvent, removing up to 97% of caffeine, before being steamed again to eliminate any residual traces. The final caffeine residue is less than 30 ppm – far lower than the natural caffeine content found in a ripe banana!
The result? A naturally decaffeinated coffee that retains its origin character and full flavour – without compromise.
Produced in : Colombia
Region : Caldas
Best Brewed as : Espresso or Filter
Roast Degree : Medium
Decaffeination process : EA Sugarcane Decaf
Notes of : Dark Chocolate, Caramel and Red Apple
Zero waste to landfill: All of our packaging is fully compostable
This decaffeination Colombian coffee delivers a balanced cup of coffee with smooth chocolatey sweetness, Villamaria Decaf offers a full-flavoured cup, full of sweetness and body. Its meticulous sugarcane ethyl acetate process gently removes caffeine while preserving the rich, natural flavours of the beans. This coffee is enjoyed through espresso, as well as delivering a rich chocolatey filter style coffee.
This coffee, sourced Raw Material, undergoes a careful, gentle decaffeination process using natural ethyl acetate derived from fermented sugarcane, making it one of the most organic and flavour-preserving decaf methods available.
Harvested and dried for 15 days in a temperature-controlled greenhouse before being finished in a mechanical dryer, the beans are then decaffeinated at a specialist facility just outside Villamaría, Colombia. This plant uses pure volcanic spring water from the Nevado del Ruiz and sugarcane sourced from the southern region of Palmira.
The process begins by steaming the beans to increase their porosity and initiate caffeine breakdown. They’re then gently washed in the ethyl acetate solvent, removing up to 97% of caffeine, before being steamed again to eliminate any residual traces. The final caffeine residue is less than 30 ppm – far lower than the natural caffeine content found in a ripe banana!
The result? A naturally decaffeinated coffee that retains its origin character and full flavour – without compromise.
Night Cap Decaf
Produced in : Colombia
Region : Caldas
Best Brewed as : Espresso or Filter
Roast Degree : Medium
Decaffeination process : EA Sugarcane Decaf
Notes of : Dark Chocolate, Caramel and Red Apple
Zero waste to landfill: All of our packaging is fully compostable
This decaffeination Colombian coffee delivers a balanced cup of coffee with smooth chocolatey sweetness, Villamaria Decaf offers a full-flavoured cup, full of sweetness and body. Its meticulous sugarcane ethyl acetate process gently removes caffeine while preserving the rich, natural flavours of the beans. This coffee is enjoyed through espresso, as well as delivering a rich chocolatey filter style coffee.
This coffee, sourced Raw Material, undergoes a careful, gentle decaffeination process using natural ethyl acetate derived from fermented sugarcane, making it one of the most organic and flavour-preserving decaf methods available.
Harvested and dried for 15 days in a temperature-controlled greenhouse before being finished in a mechanical dryer, the beans are then decaffeinated at a specialist facility just outside Villamaría, Colombia. This plant uses pure volcanic spring water from the Nevado del Ruiz and sugarcane sourced from the southern region of Palmira.
The process begins by steaming the beans to increase their porosity and initiate caffeine breakdown. They’re then gently washed in the ethyl acetate solvent, removing up to 97% of caffeine, before being steamed again to eliminate any residual traces. The final caffeine residue is less than 30 ppm – far lower than the natural caffeine content found in a ripe banana!
The result? A naturally decaffeinated coffee that retains its origin character and full flavour – without compromise.
Produced in : Colombia
Region : Caldas
Best Brewed as : Espresso or Filter
Roast Degree : Medium
Decaffeination process : EA Sugarcane Decaf
Notes of : Dark Chocolate, Caramel and Red Apple
Zero waste to landfill: All of our packaging is fully compostable
This decaffeination Colombian coffee delivers a balanced cup of coffee with smooth chocolatey sweetness, Villamaria Decaf offers a full-flavoured cup, full of sweetness and body. Its meticulous sugarcane ethyl acetate process gently removes caffeine while preserving the rich, natural flavours of the beans. This coffee is enjoyed through espresso, as well as delivering a rich chocolatey filter style coffee.
This coffee, sourced Raw Material, undergoes a careful, gentle decaffeination process using natural ethyl acetate derived from fermented sugarcane, making it one of the most organic and flavour-preserving decaf methods available.
Harvested and dried for 15 days in a temperature-controlled greenhouse before being finished in a mechanical dryer, the beans are then decaffeinated at a specialist facility just outside Villamaría, Colombia. This plant uses pure volcanic spring water from the Nevado del Ruiz and sugarcane sourced from the southern region of Palmira.
The process begins by steaming the beans to increase their porosity and initiate caffeine breakdown. They’re then gently washed in the ethyl acetate solvent, removing up to 97% of caffeine, before being steamed again to eliminate any residual traces. The final caffeine residue is less than 30 ppm – far lower than the natural caffeine content found in a ripe banana!
The result? A naturally decaffeinated coffee that retains its origin character and full flavour – without compromise.
Refer a new customer and both earn £5!
Once you have checked out, use your unique referal link to invite a new customer and both earn £5!