Decaf Colombia, Las Montanas

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Tasting notes: Cocoa, orange, lime

It's 2019, which means out with the old and in with the new! Decaf has a new process, and it is SO tasty!

In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in Ethyl Acetate (EA), which bonds with the caffeine molecules and breaks them away from the bean. The decaffeinated coffee is then removed from the EA solvent and rinsed thoroughly. EA is a naturally occurring organic compound found in fruits and vegetables that is synthesized for coffee decaffeination.

Fun right?!

Process: Natural

Elevation: 1600 meters