our second decaf! A smooth cup with tasting notes of dark chocolate, hazelnut and brown sugar. Great for Espresso and people who love an evening coffee.

Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.

coffeebeans and information sourced through Sucafina