Description

Decaffeinated using the Ethyl Acetate process. Ethyl Acetate may sound a bit daunting but it is in fact a natural chemical already present in coffee beans and found in most fruit and vegetables. This coffee is decaffeinated at origin, meaning the producers get added value to their product. The ethyl acetate used to decaffeinate this coffee comes from the local sugar cane grown in Colombia, meaning less food miles. The beans are first steamed to open up the pores and they are then soaked in a mixture of water and ethyl acetate to remove the caffeine and dried. This produces a wonderful coffee which retains it full body, with hints of pear and dark chocolate. We roast this coffee up to the second crack to enhance the cocoa overtones and make it suitable for all brewing methods, in particular aeropress and espresso but also delicious in a cafetiere.

• Decaffeinated