Decaf • Colombia Decaf de Caña • EA Washed Process

Amaretto | Toffee | Milk Chocolate

I always thought "death before decaf" but when I tasted this bean all animosity was lifted. It's gone through a decaffeination process known as EA - meaning no unnatural chemicals we used in the decaffeination of this coffee. With delicious smooth flavours including, milk chocolate, toffee and a subtle hint of amaretto. Makes a fantastic espresso but is delicious no matter your preferred brewing method.

Roast: Medium
Origin: Huila, Colombia
Varietal: Caturra, Castillo and Typica
Altitude: 1400 - 2000
Process: Washed, EA

About the process

Ethyl Acetate (EA) is a naturally occurring compound found in fruits like bananas and as a by-product of fermented sugars. It’s used to gently remove caffeine from green coffee.

1. Preparation: The coffee is sorted and steamed at low pressure for 30 minutes to open its pores.
2. Decaffeination: The coffee is soaked in a solution of water and E.A., which binds to the caffeine. This process repeats over eight hours until caffeine is no longer detected.
3. Final Steps: The coffee is steamed again to remove any remaining E.A., then dried and polished for export.

Our E.A. Decaf uses naturally derived ethyl acetate, produced from fermented sugar cane and vinegar. The result? A clean, chemical-free decaf process with great flavour.