Decaf Magdalena

This coffee comes to us via our sourcing partners, Ally Coffee, from Coffeefelipe and Invercafe Ltda., a Colombian company with more than 45 years of experience in the coffee sector and a leading dry mill and exporter based in Caldas. Known for its careful approach to lot preparation, Invercafe works with coffees sourced across producing regions such as Tolima, selecting and assembling lots that meet specific physical and cup quality standards before export and decaffeination. Long-standing relationships with suppliers allow the company to maintain consistency in profile throughout much of the year, while ongoing investments in sustainability, such as the use of solar energy in their agro-industrial processes, reflect a commitment to responsible production. 

Tolima’s coffee landscape is largely composed of smallholder farmers cultivating coffee on family-managed farms at mid to high elevations. These producers deliver their coffees through established supply networks, where the lots are evaluated, milled, and prepared for export. The Magdalena River runs through the Tolima Valley, giving this coffee it's name.

The coffee first undergoes a traditional Colombian washed process. After selective harvesting, cherries are pulped, mechanically demucilaged, and washed before being dried in mechanical silos to reach stable moisture levels. Once dried and milled at Invercafe, the green coffee is sent for Sugar Cane Decaf processing.

This decaffeination method uses ethyl acetate derived from fermented sugarcane to gently remove caffeine. The green coffee is first steamed to open its cellular structure, then repeatedly washed with naturally derived ethyl acetate to extract caffeine before being dried back to its original moisture level. 

Because the coffee is fully washed prior to decaffeination, the cup structure remains stable. The result is a decaffeinated coffee that preserves balance and clarity in the cup while maintaining the physical consistency required for export and roasting.