This allows it to retain exceptional flavour making it the best tasting decaf we have ever tried.
How does it work?
This process uses compounds from locally grown and fermented sugarcane called Ethyl Acetates. Despite their rather harsh name, these are completely natural and nasty-free. The green coffee is steamed then soaked in water with the EAs which aid in the extraction of the caffeine. The water is drained and, the coffee is rinsed, re-steamed (to remove any traces of the EAs) before being sent to us for roasting.
The coffee is sourced from various smallholders in the Cauca & Huila regions of Colombia and it is also decaffeinated in the country of origin.
This means the new Sugarcane Decaf has far fewer food-miles and therefore a smaller carbon footprint. It also directs more funds to the country of origin. A win win win.
In the cup, this coffee is Blackcurrant, Brown Sugar and Cocoa.
We would really struggle to spot this as a decaf on the cupping table which is why we’re so excited to get it out there.
We’ve long thought that if you decide to ditch the caffeine, then you shouldn’t have to ditch the flavour too. It’s never been truer than now!
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