.22 LR Decaf

El Vergel, owned by brothers Elias and Shady Bayter, is located in the beautiful Department of Tolima, spanning across the mountains in Colombia. Colombia boasts 11 different altitudes, each containing a unique flavor palate that is unrivaled anywhere else in the world. It's on an inactive volcano that has created some of the most nutrient rich soil for planting.

Elias and Shady started to work with experimental coffee in a way that they could create and pass through the technology that would help to improve the quality of life of the families that work together with them. By implementing updated technologies, they are able compost organic material from the processing of coffee that would otherwise go to waste. In addition, water conservation efforts have reduced overall water consumption on the farm by at least 40%.

Decaffeination is accomplished through Ethyl Acetate, which is a natural byproduct of fermented sugarcane. E.A. bonds with the soluble caffeine compounds in the coffee allowing them to be removed from the green beans. The process allows for gentle caffeine extraction from the bean, avoiding excessive heat and pressure thus retaining the natural structure of the coffee bean cells.