This coffee is an EA (sugar cane ethyl acetate) Decaf, commonly referred to as naturally decaffeinated. Sugar Cane is readily available in Colombia so this decaffeination process makes perfect economic sense for the producers. For this decaffeination process, the green coffee is submitted to a steaming process in tanks where the beans will swell. At this stage, ethyl acetate, a naturally occurring compound and solvent derived through the fermentation of sugar cane, is added to dissolve the caffeine. The beans are cleaned with water and steam and then dried until the coffee reaches the original moisture content. Because this method does not involve high heat and pressure, it is able to maintain the sweetness and acidity that is naturally found in the coffee. You will find that this coffee is well suited for both pour-over and espresso.
Flavor Notes: caramel, butterscotch, malt