The Valle del Cauca is a critical swatch of land where natural resources, water management, and friendly environmental practices are keenly preserved by those who live and farm there. As one of Colombia’s two main biological conservation corridors, Cauca Valley is home to World Heritage-listed national parks, wildlife, and water sources that give life to the surrounding land.
 
The region lies between the National Park of Tatama and “Serrania de los Paraguas”, a recognized Coffee Cultural Landscape and UNESCO World Heritage Site where producers and organizations are committed to agroecology farming and community-based ecotourism. The altitude spans 1,700 to 2,100masl, and the surrounding mountains enclose the valley in a stable microclimate all year round.
 
The sugarcane decaf process, also known as the ethyl acetate (EA) process, removes caffeine by soaking coffee beans in a natural extract of sugarcane and acetic acid (vinegar). The process involves steaming the beans to open their pores, immersing them in a solution of water and the extract to bind and remove the caffeine, and then steaming them again to remove the residue. The beans are then dried and cooled, resulting in a decaffeinated coffee that retains more of its natural flavor than methods using harsh chemicals or high heat.