About this coffee
Something strange has been happening in our roasting room and at the cupping table: there is a buzz about decaf.
Typically, decaf is the black sheep of black coffee, both for its non-caffeinating ways ("What's the point?!" some will cry) and its mad scientist chemical processing (using Methylene Chloride) that robs green coffee of its soul.
So why is everyone getting all hopped up on decaf? Because it's de-licious.
This particular decaf is processed with Ethyl Acetate, a product naturally derived from sugarcane. You take molasses, let it ferment with ethanol (the alcohol we like to drink), and mix it with acetic acid (vinegar) to get Ethyl Acetate.
And while other decaf processing ends up yielding generic taste profiles ("Mmm! Tastes like decaf!"), this Ethyl Acetate solvent actually enhances coffee's fruit flavor and sweetness, helping to retain a coffee's origin characteristics.
Already have a coffee buzz but want to see what all the buzz is about? Dive into a big ol' cup of decaf.
Brown Sugar, Lemon, Dark Chocolate
Brew this decaf any way you like it. It’s great for espresso, french press, or filter brewing.
RATIO: 16:1 (Example: 400 grams water, 25 grams coffee produces 12 ounce cup)
REGION: Tolima, Colombia
ALTITUDE: 1,700 - 1,900 Meters
PRODUCER: Various Small Producers
PROCESS: Ethyl Acetate (Naturally Derived from Sugarcane) Decaffeination
Relationally sourced through our partners at Olam Specialty Coffee
We know that when you want coffee, you want it fast. This is why we ship same or next day, Monday through Friday.
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