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Azahar Decaf

This special Colombian single origin coffee goes through a decaffeinated process using an ethyl alcohol derived from a mix of acetic acid (vinegar)
and natural extract distilled from sugarcane, beets and blackberries.

They are then coated in a natural wax which keeps the moisture, flavour, aroma and fragrance. Only ripe cherries are picked and then pulped to then go into tanks for fermentation for a period of 12-48 hours.  

After fermentation, the beans are washed and put out to dry on raised beds for 20-30 days.

Please enquire below and answer the following questions:

1. Are you currently working within the hospitality industry? (If yes, please let us your role and a brief background). 

2. Are you looking to get into the coffee industry and what are your career goals within the industry?

3. How do you feel Gina / Numero Uno can help you reach your goals?

4. Would you be interested in group coaching or 1-to-1 coaching?

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