Colombia Huila Decaf

This naturally decaffeinated coffee is grown in the Huila region of Colombia at 1500 meters altitude. It is a fully washed field blend from ten small-parcel producers featuring Caturra, Colombia, and Castillo varieties. The coffee is decaffeinated using the E.A. or Sugarcane method (Ethyl Acetate), a natural decaffeination process that uses ethyl acetate derived from fermented sugar cane molasses. The flavor profile is juicy, sweet, and fruity. The decaffeination process involves steaming to open the coffee's pores, applying E.A. via water to dissolve caffeine, filtering, then steaming again to remove residual E.A. before drying.