DECAF - Colombia

The most challenging step in the decaffeination process is preserving the flavours of the coffee while removing the caffeine. The sugar cane process is a chemical-free process where no additional substances are in contact with the green coffee. The process begins with a pre-treatment with very low pressure steam to let the beans swell. Locally grown sugar cane is fermented to produce natural ethyl acetate which is then added to water and used to soak the beans, removing more than 97% of the caffeine. 

In the cup is notes of apricot, a smooth caramel body, and a lingering honeyed finish.