This decaf ticks all of the boxes; it has a great taste, a very low caffeine content (minimum 97% of caffeine is removed) and a lower carbon footprint than most other decaffeination methods. Coffee farming in the Huila region is largely done by very small-scale farmers; approximately 80% of farms are 3 hectares in size or smaller. This is great for quality as the coffee is overseen by many families who take pride in their crops and run intensive management practices to see their coffee through to the final product. The ethyl acetate (EA) decaf method uses sugar cane, which is a plentiful resource in Colombia, and water to create natural ethanol. This is combined with acetic acid to form the EA which is then used to remove caffeine from the coffee beans which have been steam treated in preparation. The coffee isn’t exposed to excessive temperatures as with other methods, which allows it to retain much of its original flavour and sweetness.
Lovely and smooth, with a nutty, chocolate tasteBeans Coffee Club Member (London, UK)
Taste ProfileChocolate, Honey, Vanilla
Roast LevelMedium Roast