Colombia CALMA from SOLO Brewing is a decaf that definitely does not feel like a compromise. The cup combines brown spices, dark chocolate, passion fruit, mandarin, and a fresh citrus note, which together create a distinctive, layered, and juicy profile. The sweetness of dark chocolate balances the fruity acidity and slightly spicy finish, giving the coffee a full and lively character. CALMA is proof that even without caffeine, you can enjoy an intense and memorable cup.
The coffee comes from the Las Palmas farm in the Acevedo area of the Huila region, where it is produced by Brayan Alvear. He grew up on his family's farm in San Adolfo and literally has coffee in his blood—he learned the trade from his father and now works with his family and team at the Ancla processing station and partner Forest to bring select coffee from Huila to the world. The Caturra variety grows here at an altitude of 1,450–1,500 meters above sea level, where the stable climate and the producer's experienced approach create ideal conditions for more experimental fermentation and a clean final profile.
Processing is what makes CALMA truly exceptional. The cherries undergo 120 hours of anaerobic fermentation as a whole, during which dehydrated passion fruit pulp is added to enhance the fruit complexity and aroma. The coffee is then dried in mechanical silos and stabilized in GrainPro bags to maintain its consistent and lively character. Caffeine is removed using the EA Sugarcane method, which utilizes natural ethyl acetate obtained from Colombian sugar cane. This process gently extracts the caffeine and leaves no unwanted traces after the final steaming, only a pure and flavorful decaf. CALMA combines innovation, precision, and the courage to experiment—and delivers a decaf that you can enjoy any time of day.