Decaf Colombia Tumbaga

From: 9,50

This decaffeinated coffee is roasted as an omni. Meaning you can use it to make either espresso or filter, and will taste great in both.  

A new decaf has arrived! This time from Colombia. Sucafina sources coffee from all over in Colombia and has selected farms and regions to be decaffeinated together. In their selection they created a smooth and easygoing coffee, and with the decaffeination it’s one you can drink day in, day out, without jitters. Enjoy this coffee reminiscent of red apple, chocolate and brown sugar.

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  • Decaffeination process: Sugarcane
  • Origin: Colombia
  • Region: Cauca, Tolima, Antioquia and Eje Cafetero
  • Crop: 2024
  • Altitude: 1400-2100m
  • Variety: Caturra, Castillo, Bourbon
  • Processing: Fully Washed

A note from our supplier, Sucafina:

Our Tumbaga is named for an alloy of gold, copper, and silver that was used throughout Colombia to make small, often religious, objects. This alloy symbolically married the contradictory energies of sun (gold) and moon (silver), producing a balance between opposites, much like our Tumbaga Sugarcane Decaf. An excellent cup without the caffeine, our Tumbaga will energize you without keeping you up at night.

Sourced through our sister company, Sucafina Colombia, our Tumbaga Sugarcane decaf takes decaf coffee to the next level. While most decafs out there use older coffees, we start with high quality coffee sourced from our integrated supply chain.

Knowing that the decaffeination process will magnify sweetness and acidity, our QC origin teams carefully source for high body, high sweetness and low acidity. With a strong foundation, we create a balanced, chocolatey and sweet cup that we’re confident is the best on the market.

Thanks to Colombia’s incredible climatic diversity we are able to offer a consistent Tumbaga profile all year round. Our whole-harvest, sustainable supply chains mean that you can expect that consistency at accessible prices, all while supporting producer resilience. Sourcing follows harvest times and will generally be sourced from Tolima or Cauca during the summer months and Antioquia or the regions in Eje Cafetero in the winter ones.

Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since  EA is naturally-occurring, the process is labeled as “naturally decaffeinated.”

The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.


Additional information

Weight N/A
Country of Origin


Processing Method

Decaffeinated, Washed

Taste Notes

Brown Sugar, Chocolate, Red Apple


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans