Introducing our decaf Colombia 👋🏼 ☕️
Decaf. It’s almost a bad word to some coffee lovers, right? Many of us have heard that decaf tastes terrible—or that it’s processed using a bunch of harsh chemicals.
We’d like to introduce you to a different kind of decaf: one that tastes every bit as good as many regular coffees. In fact, brewed as a pour-over, it can have the fruity sweetness and complexity of a naturally processed Ethiopian coffee.
This coffee is grown at El Vergel Estate in Colombia and decaffeinated using the sugarcane process.
This method uses ethyl acetate (EA), a compound naturally found in fruits and derived from sugarcane grown in Colombia’s Valle del Cauca region. The green coffee is gently moistened, allowing the EA to bond with the caffeine and remove it while preserving the coffee’s natural flavor compounds. The beans are then steamed to remove any remaining EA before being carefully dried and prepared for roasting.
The result is a wonderfully flavorful coffee without the caffeine—and without sacrificing the qualities that make specialty coffee so good.
If you’d like to rethink what decaf can be, give our Colombia Sugarcane Decaf a try!