(Light/Medium Roast - 5/6/2026)

The Santa Maria region, where this coffee was harvested, is surrounded by young mountains and the Nevado del Huila Volcano. The exceptional combination of microclimates and long-standing fermentation traditions gives the coffee its characteristic sweetness and delicate floral and fruity notes.

Process: Decaf Washed

Variety: Colombia

Processing: Sugarcane Decaf

Crop year: 2025

Tasting Notes: Nougat and milk chocolate with caramelized almond sweetness. Solid and sweet profile.

Origin: Cuatro Vientos Decaf: Siete Soles and Santa Maria

Cuatro Vientos is a family-owned business, offering microlots and regional blends. Founded in 2018, the company was named after the first farm owned by the Gonzalez family, and therefore, holds a special meaning for them. Yonatan Gonzalez, the company’s General Manager, grew up on that farm and is a third-generation producer with a background in logistics. His father used to commercialise coffee, as a classic, Colombian parchment buyer.

Huila is one of Colombia’s most diverse and distinctive coffee regions. Our partners at Cuatro Vientos work across both Northern Huila (Santa Maria and Algeciras) and Southern Huila (Acevedo).

Acevedo offers exceptional coffees grown at unusually low elevations (1,000 - 1,800 masl) thanks to the cool temperatures of the Colombian Massif. This unique region is part of the historic La Cueva de los Guácharos National Park. In Algeciras, the dry, rocky terrain and distinct climate give rise to coffees with a silky body and bright acidity, qualities rarely found together. Santa Maria, shaped by its diverse microclimates and long-standing fermentation traditions, produces coffees known for their characteristic sweetness.

Harvest & Post-Harvest:

Operating in three different parts of Huila gives Cuatro Vientos access to coffee for six months of the year, with three purchasing points located in each region. They do not own a private drying mill, so they use shared infrastructure located in Acevedo.

Siete Soles was processed as a natural coffee, and Santa Maria as a washed lot. Then, they underwent the Sugarcane decaf process at Decafecol, located in Chinchiná.

Decaffeination process

• Step 1: The green coffee arrives at the decaffeination plant.
• Step 2: In the pre-treatment stage, the coffee is vaporised to remove all the cuticle/chaff.
• Step 3: The coffee is moisturised to open its pores, preparing it for the extraction stage.
• Step 4: In the extraction tanks, the beans are soaked in Ethyl Acetate (derived from sugarcane).
• Step 5: Ethyl Acetate circulates through the extraction tank, removing the caffeine from the beans.
• Step 6: The coffee is vaporised again to eliminate any residues of Ethyl Acetate.
• Step 7: The coffee is dried back to its normal moisture levels.
• Step 8: The dried coffee is transferred to cooling silos to reach room temperature.
• Step 9: The coffee is polished with a vegetal wax to enhance and protect its appearance.
• Step 10: The decaffeinated coffee is packed and prepared for delivery.

Impact:

Cuatro Vientos is built on four pillars: versatility, shared values, passion, and transparency. They believe in growth that includes the producers, scaling up hand-in-hand with their partners every step of the way.