Our first ever Ethyl Acetate decaf! Here’s the deal with EA process, it uses a bi-product of molasses processing, Ethyl Acetate, to decaffeinate coffee. As opposed to the classic Swiss Water processing, this method helps the coffee maintain its inherent qualities much better. Swiss Water is great, don’t get us wrong, but this method is an interesting new technique to bring high quality decaf coffees to the industry. Not to mention it’s quite a bit friendlier to the environment. We think you’re going to love this one for all your late night, dinner party or already-had-too-much needs.

Grower: Small land holders of San Agustin

Variety: Caturra, Castillo

Elevation: 1650m-1950m

Process: EA Sugar Cane

Taste Notes: Strawberry, Butterscotch, Cacao Nibs