We start with great beans from the Planadas municipality in the Department of Tolima. (Tolima is regarded as a consistent source of some of Colombia’s best coffees.) The beans are decaffeinated using the sugar cane process, which uses a form of acetic acid (ethyl acetate, a naturally occurring organic compound present in many food plants, including sugarcane and coffee) as a decaffeinating solvent. The resulting coffee is sweet and lively. We cupped this regional blend cupped alongside four other Colombian sugar cane decaffeinated coffees. This one by far held its complexity and dynamic flavor. It’s a gem, not merely a lovely decaf but a lovely coffee suitable for use as espresso, filter brew and French press.