Colombia Tumbaga Decaf Espresso

Process: Washed - Sugarcane Decaf Process

Variety: Multiple varieties

Altitude: 1400-2100 MASL

Country: Colombia, Regional

Flavor: Dark chocolate, brown sugar, apple

While most decafs out there use older coffees, we start with high quality coffee sourced from our integrated supply chain.

Knowing that the decaffeination process will magnify sweetness and acidity, this coffees origin team carefully source for high body, high sweetness and low acidity. With a strong foundation, we create a balanced ,chocolatey and sweet cup

Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee.The EA process is relatively simple. The coffee beans aremoistened with water and EA is circulated throughout.The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them. 