Decaf almost always has, well, that specific decaf smell and flat taste to it. But not so fast, as our new ‘natural’ sugarcane ethyl acetate (E.A.) process from Colombia is a game-changer.
This coffee is produced by selected farms in the Popayan Region of Colombia, the coffee is then milled in Popayan and transported to Caldas to be decaffeinated.
The decaffeination process for this coffee is unique, the caffeine is extracted from the coffee using a natural by-product of sugar cane, and water. This process avoids excessive temperatures seen in other decaffeination processes and leaves a coffee with enhanced sweetness which roasts and tastes much more like the original caffeinated coffee.
The big advantage of this process, outside of the flavour profile, is that it was developed and is completed in Colombia. This allows for the verticalization of the supply chain without the extra costs and food miles of shipping the coffee to decaffeination plants in Mexico, Canada or Germany, and the profits stay within the country of origin.
Tastes like honey syrup, milk chocolate, grapefruit, butterscotch and caramelised apricot