Variety: Colombia and Castillo
Altitude: 1350-1700 masl
Processing: Fully Washed, E.A. Processed Decaf
Tasting Notes: Dark Chocolate, Toasted Nuts, Molasses
The E.A. Decaffeination process uses ethyl acetate, a compound derived from sugar cane ethanol and acetic acid, to dissolve the caffeine that naturally occurs in green coffee seeds. Because the seeds remain relatively intact throughout the E.A. process, the coffee is able to retain more sweetness and complexity. The takeaway: slightly less fruity, but just as sweet as our last decaf from Los Idolos!