This decaf has been one we have bought consistently year-after-year as it's so tasty. Why? You can barely tell it's decaffeinated! The preservation of flavour in this process brings a balance of acidity and sweetness; something that the process often ruins by removing too many of the flavour compounds. This coffee retains a toffee and caramel sweetness in the cup, offset by a tang of lime. A subtle bitter-sweet candied orange peel leads way to a malty chocolate biscuit finish. A thinner mouthfeel to this cup lends well to both black coffee or the addition of milk. This coffee demonstrates the dedication and hard work of producers and importers to bring high-quality decaf coffees to the market. The Ethyl Acetate process used at origin is chemical free, derived from sugar-cane, and leaves only the most trivial caffeine content behind (0.1-0.3%).
ETHYL ACETATE DECAF PROCESS
POST — ROAST