Decaf shoppers have made peace with mediocre coffee for too long. This one is a small experiment in proving that wrong.
We brought in twenty pounds of green coffee from the Huila department in southern Colombia, decaffeinated using a process called Sugar Cane EA. Sugar cane carries a naturally occurring compound, ethyl acetate, that can be isolated and used to lift caffeine out of the green bean while leaving the flavor compounds largely intact. It is a gentler method than chemical solvents, and you can taste the difference.
What lands in the cup is the thing that makes Huila coffee Huila coffee: full body, walnut-chocolate sweetness, a smooth finish. Decaf does not have to mean flat.
Sugar Cane EA Decaf Process: Green coffee from Huila is first steamed under low pressure to open up the seed structure, then placed in a water and ethyl acetate solution that bonds with the caffeine and draws it out over roughly eight hours. The seeds are steamed a second time to remove any EA traces, then dried and polished for export. The ethyl acetate used here is one hundred percent naturally sourced from sugar cane.
Cupping notes: Balanced and chocolaty with a nutty backbone. Walnut tones thread through a smooth, sweeter finish. Fuller bodied than most decaf, with a mellow, even sweetness from the first sip to the last.
Resting: Best 14+ days after roast, with many improving for weeks beyond that.
8 oz. / 227 g WHOLE BEAN
Country: Colombia
Region: Huila
Process: Sugar Cane EA Decaf
Roast Level: Light
Tasting Notes: Nutty, Chocolaty, Sweet
Body: Full
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
Decaf shoppers have made peace with mediocre coffee for too long. This one is a small experiment in proving that wrong.
We brought in twenty pounds of green coffee from the Huila department in southern Colombia, decaffeinated using a process called Sugar Cane EA. Sugar cane carries a naturally occurring compound, ethyl acetate, that can be isolated and used to lift caffeine out of the green bean while leaving the flavor compounds largely intact. It is a gentler method than chemical solvents, and you can taste the difference.
What lands in the cup is the thing that makes Huila coffee Huila coffee: full body, walnut-chocolate sweetness, a smooth finish. Decaf does not have to mean flat.
Sugar Cane EA Decaf Process: Green coffee from Huila is first steamed under low pressure to open up the seed structure, then placed in a water and ethyl acetate solution that bonds with the caffeine and draws it out over roughly eight hours. The seeds are steamed a second time to remove any EA traces, then dried and polished for export. The ethyl acetate used here is one hundred percent naturally sourced from sugar cane.
Cupping notes: Balanced and chocolaty with a nutty backbone. Walnut tones thread through a smooth, sweeter finish. Fuller bodied than most decaf, with a mellow, even sweetness from the first sip to the last.
Resting: Best 14+ days after roast, with many improving for weeks beyond that.
8 oz. / 227 g WHOLE BEAN
Country: Colombia
Region: Huila
Process: Sugar Cane EA Decaf
Roast Level: Light
Tasting Notes: Nutty, Chocolaty, Sweet
Body: Full
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
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