This is a decaf coffee from a natural process called Ethyl Acetate. This involves fermenting Palm Sugar and decaffeinating the coffee using that fermented solution as opposed to a chemical process. This also allows the beans to be decaffeinated at origin instead of being shipped to another location, and as a result provides a fresher bean.
This is easily the best process for decaf we have found; and this specific coffee is one of our favorites
Tasting Notes: Walnut, Cinnamon, Chocolate, Graham Cracker, Citrus
| Origin |
Colombia |
| Region |
Various |
| Farm |
Various smallholder farmers |
| Variety |
Castillo, Caturra, Colombia, Tabi, Typica |
| Altitude |
1200 - 2000 masl |
| Proc. Method |
Washed, Ethyl Acetate decaffeinated
|
Packaged in a 12oz bag.
