This decaffeinated coffee is sourced from Colombia's Huila regions, grown at elevations of 1400-2000 masl and consisting of the Colombian, Caturra, and Castillo varieties. Ethyl acetate, an ester found in bananas and produced during sugar fermentation, is utilized as a solvent to extract caffeine from green coffee. Prior to decaffeination, the coffee is sorted and steamed under low pressure for 30 minutes to open the pores of the seeds. Once exposed, the coffee is placed in a solution of water and ethyl acetate, which will bind with the chlorogenic acids inside the seeds. Over eight hours, the mixture is drained and refilled until caffeine is no longer detected. The beans are then steamed again to remove any remaining ethyl acetate, which is only harmful in large quantities (400 parts per million or more). Finally, the coffee is dried and polished for export.

The Cup: 

X   Almonds 

X   Mild Citrus

X   Graham Flavours

X   Mellow Candy Sweetness

X   Tart Acidity