This coffee is grown in the Meseta de Popayán, in the department of Cauca, by more than 65 growers that contribute to the program. Undergoing a unique decaffeination process, the caffeine is extracted using sugar cane and water to enhance its sweetness without altering its original attributes. The beans are cleaned and purified with a steam chamber, immersed in spring water, and exposed to sugarcane ethyl acetate for 8 hours to eliminate caffeine. Finally, the coffee is dried in a chamber until it reaches its original humidity level.