This Colombian decaf coffee is processed using the Ethyl Acetate (EA) method, also known as the sugarcane method. The coffee cherries are grown alongside sugarcane on Colombian farms, ensuring minimal environmental impact. The beans are steamed, soaked in an EA solution to remove caffeine, and then steamed again to eliminate residue. This process preserves the coffee’s natural flavours, resulting in a smooth and mellow espresso with classic notes of chocolate and malt. The coffee is decaffeinated at source supporting sustainability in supply chains.
Tasting Notes:
Chocolate, Malt, Mellow Finish
Decaffeination Process
Decaffeinated using the EA (Ethyl Acetate) Process at origin, where beans are steamed, soaked in a natural EA solution to remove caffeine, and steamed again to eliminate all traces. This method preserves flavour and reduces food miles.
