Decaf matters too! The natural EA decaffeination process uses ethyl acetate, an organic compound derived from fermented sugar cane mixed with mountain water, removing 99.7% of caffeine present meanwhile maintaining the integrity of the coffee's original flavor and enhancing the sweetness of the final cup.
Origin - Huila, Colombia
Elevation - 1500-1750 MASL
Varietal - Caturra, Castillo, Colombia
Processing - Fully washed, dry fermentation (> + 26 hours)
* Production occurs twice a week on Wednesday and Thursday. Orders placed after 5:00pm Wednesday will be roasted and shipped during the next production cycle.