This decaffeinated espresso is rounded, soft, and yielding, tasting of milk chocolate and toasted hazelnut.
This is a wonderful example of how good decaf coffee can be, simply by using high-quality raw coffee and a more gentle, natural decaffeination process.
By fermenting molasses from local sugarcane and mixing the resulting ethanol with acetic acid, ethyl acetate is made. This compound extracts the caffeine from the raw coffee beans before they’re steamed, dried, and readied for export. While it sounds dramatic, sugarcane E.A. is the safest and most natural decaffeination process available.
There’s no escaping the fact that the decaffeination process has an impact on the coffee, but we feel that this is amongst the best decaffeinated coffees we’ve ever tried.