Decaf: Colombia, Huila & Cauca

This is a decaf that doesn't compromise on flavour. It's smooth and chocolatey.

Tasting notes: Hazelnut, chocolate,  & citrus

Country: Colombia

Region: Huila & Cauca

Altitude: 1500-2300m

Varietal: Castillo, Catura, Colombia

Process: Decaffeinated Washed, Sugarcane

Roast: Medium light (Agtron 63)

SCA Cupping Score: 83

The sugarcane decaffeination process uses natural ethyl acetate, a compound derived from sugarcane, to remove caffeine from coffee beans. The beans are steamed to open their pores and then soaked in an ethyl acetate solution, which binds to the caffeine and extracts it. Afterward, the beans are rinsed, dried, and prepared for roasting, retaining much of their original flavour and aroma. This method is often considered a more natural approach to decaffeination.