Valle De Cauca, Colombia. Sugarcane Decaffeination Process. Caturra/Castillo Varietals. Milk Chocolate. Almond Notes.
There's a lot of lazy "It's Just Decaf" options out there. But our Decaf has been curated to be as delicious as possible, and is frequently picked out as a favorite coffee when we do blind tasting. It tastes great as espresso at our book-filled coffee shops, and as a a drip coffee.
This one is a regional blend curated from multiple coffee estates in Valle De Cauca, Colombia. Sugarcane decaffeination utilizes an organic compound derived from Sugarcane, ethyl acetate (EA), to remove 97% of the caffeine from coffee.
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.
