You don't have to settle for less with decaf! In the cup, look for a syrupy body with notes like ginger, molasses cookie, and pear.
This coffee is from Valle del Cauca in Colombia. Valle del Cauca is located in a Conservation Corridor--a section of land that has intentionally remained biodiverse and relatively untouched by human interference. Farmers in this region emphasize environmentally friendly practices like water conservation and preservation of other natural resources. This is a sugarcane EA decaf- a decaf process that we are typically drawn to. In this process, molasses derived from sugarcane is fermented, creating ethanol. This ethanol is then mixed with acetic acid, creating the compound ethyl acetate (E.A.). The coffee is subjected to heat and steam, elevating the moisture content and swelling the bean--this primes it to have the decaf extracted. They are then washed in the EA which dissolves the caffeine. After this they are cleaned with water and more steam, before finally drying until they have a somewhat standard green coffee moisture content.