Colombia: Valle del Cauca Decaf

Traceability : Various Small-Holder farms Process : Washed (Ethyl Acetate) "Sugarcane" Decaf Elevation : 4,900 avg ft (1500 avg masl) Notes : Caramel, Hazelnut, Apple Method : Drip (1:15), Espresso, Cold Brew Net weight: 12 ounces (340 grams) / 5 lbs (2.27kg) Info : Most decaf coffee is an afterthought for everyone but the drinker. Importers and roasters know that traditionally, decaf coffee doesn’t taste very good, so there never was a big incentive to try and make something out of nothing. That’s all changed with a processing method called “Sugarcane” or EA (ethyl acetate) process. This method preserves the great flavor of properly grown coffee while removing the caffeine that gives some folks the jitters. This process utilizes a naturally produced solvent from sugarcane production, which has a long history in Colombia. The chemical compound we call caffeine must be drawn out from the raw coffee bean (seed) before it is roasted, historically achieved by harsh chemicals. This process instead uses only a naturally occurring compound from the sugarcane plant and steamed water vapor to achieve decaffeination. It is the least intrusive method available, and thus the natural coffee flavor is retained better than any other comparable decaf. Enjoy your new favorite late-night sip!