It's very rare to find a single variety, single farm decaf, as the minimum quantity requirements for the process can be prohibitive. Commonly exporters and importers will bulk old crop coffees to add some value to them.

After seeing that most of the coffee used in Colombia to produce decaf was low quality, El Vergel saw an opportunity to produce something which would really shine. Using only coffees from their own farm means that quality comes first and has allowed them to create a decaffeinated product that despite the process, maintains its character and sweetness in the cup.

A pure-line dwarf mutant of red Bourbon, which was discovered in Minas Gerais, Brazil in 1937. Its leaf and fruit characteristics are similar to Bourbon, and Caturra cherries can be either red or yellow; otherwise known as Caturra Vermelho and Caturra Amarelo. It is short in height with abundant lateral branches and secondary branching, which gives to the plant a vigorous and compact aspect.

Caturra was never grown in lowland plantations in Brazil due its susceptibility to coffee diseases and to lack of hardiness for Brazilian frost-risk areas. The adaptability of this variety is broad, so it has spread across Colombia and Central America, where it was and still is grown at higher altitudes.

The coffee is processed at the Descafecol plant in Manizales. The decaffeination process at this plant uses ethyl acetate derived 100% from sugar cane mixed with mountain water, together removing 99.7% of the caffeine present. When the coffee is received, it is first conditioned using water and steam. This elevates the moisture content and swells the seeds to facilitate the extraction of caffeine. At this point, the coffee is washed in ethyl acetate which dissolves the caffeine. The beans are then cleaned with water, followed by steam, and finally, are dried until they reach a stable moisture content. This method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure.