Information
Decaf can be a polarising topic for coffee lovers, though we believe it is the most important coffee, because it is consumed simply for the taste.
As of April 2025, there had been a widely reported global bottleneck on the decaffeination of coffee, with an approximate 18-month wait for new contracts, meaning good decaf is scarce. With our C- decaf blend setting the bar, we've searched far and wide for a decaf that we believed would also be unforgettable. This multi-region lot from Colombia, sourced through Langdon Coffee Merchants, we think, hit the spot perfectly.
Ethyl Acetate (EA) decaffeination is a natural and widely used process for producing high-quality decaf coffee. Despite its technical name, Ethyl Acetate is a naturally occurring compound found in fruits and vegetables, and in this case, it is derived from sugarcane fermentation rather than synthetic chemicals. Combined with pure water, it is used in a gentle extraction process that selectively removes caffeine while preserving the structure and flavour of the coffee.
PRODUCER: Multi-producer
VARIETALS: Caturra, Typica, Bourbon
REGION: Various Regions
PROCESS: Sugarcane (EA) Decaf
ALTITUDE: 1200 - 2000 masl
NOTES OF: Toffee, Butter, Spiced Pear
Recipe: Espresso: 20g dose, 45g yield in 30 seconds.
We find that EA DECAF tastes great 10 days after roast.
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