17 Grams's Colombian decaf coffee takes its name from the small vans or ‘Camionetta’ that transport the coffee beans from microlots in Huila to a central processing station in Caldas and then on to a drying station in Villamaria.

After its initial Anoxic processing, the coffee is decaffeinated using the natural sugarcane (EA) method developed in Colombia. Keeping the decaffeination within the producing country rather than transporting it for processing keeps more of the market price within Colombia, while reducing the carbon footprint of the coffee.

This decaf method also keeps a bunch of flavour in this complex Pink Bourbon coffee, with notes of pomelo and dried pineapple highlighting a nougat body.