A medium-bodied coffee with notes of caramel, dried cherry and hazelnut.
Once the coffee is picked and processed, it's decaffeinated by soaking it in a mix of water and ethyl acetate, an organic compound derived through the fermentation of sugarcane. The ethyl acetate allows for the extraction of caffeine from the coffee, and 97 percent is removed. No chemicals are used.
One interesting note about this process: Unlike other decaffeination methods — like Swiss Water and Mountain Water — the sugarcane process happens at the coffee source in Colombia, rather than at a facility in another part of the world.
- Country: Colombia
- Region: Valle del Cauca
- Farm: Various farmers
- Varietal(s): Castillo, Caturra
- Process: Washed and Sugarcane Decaffeinated
- Importer: Genuine Origin