Good decaf does exist, and we are so excited to offer this coffee from the Huila region of Colombia!
This coffee is decaffeinated using a natural process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar.
We are impressed by the process as well as the quality in the cup!
"The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)"
Flavor notes - Fig Cookie, Lemon Zest, Marzipan
Farm - Various Smallholder producers
Region - Huila
Variety - Castillo, Colombia, Caturra
Process - Ethyl Acetate Decaf
Altitude - 1200-2100 masl