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It is a common mistake to assume decaf cannot be complex. However, this Colombian decaf coffee, comprised of Castillo, Caturra, and Colombia varietals, thoroughly challenges that notion. You can expect a clean, stone fruit acidity reminiscent of apricot, underpinned by the toast of graham cracker and a silky, milk chocolate finish. It is a technically impressive coffee that retains the structural integrity of a caffeinated brew, making it the perfect choice for those who want to extend their coffee appreciation well past sunset without sacrificing flavor.

THE DECAFFEINATION PROCESS

This coffee is decaffeinated via a method that uses a naturally-occurring fruit element called ethyl acetate.

Preparation: The process begins with a steam bath, which helps the green coffee beans expand and softens their texture.
Caffeine Removal: The beans are then soaked in a mixture of water and the natural fruit element. Over t

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