Colombia Decaf, Cauca — No Caffeine, No Compromise
Most decaf disappoints because it starts with lower-grade coffee. This one doesn't. It begins with specialty-quality Arabica selected from Colombian growing regions specifically for decaffeination, chosen for balance and consistency before a single bean is processed.
The beans are decaffeinated using the natural Ethyl Acetate (EA) Sugarcane method, which draws out the caffeine using a compound derived from fermented sugarcane while leaving the sweetness, body, and origin character intact.
What's in the Cup
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Tasting notes: Milk Chocolate · Brown Sugar · Hazelnut
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Process: EA Sugarcane decaffeination — gentle and natural, preserving sweetness
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Roast: Medium — chocolate-forward with a soft, nutty finish
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Elevation: 1,400–2,100 m · Cup Score: 84.38
How to Brew It
An excellent evening espresso. The chocolate and hazelnut give it real presence, and it holds up beautifully in milk-based drinks where most decafs go thin. Also lovely as a filter brew or in a Moka pot when you want a late cup without the consequences.
Choose Your Grind
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Whole Beans — freshest flavour, grind just before brewing
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Ground for Espresso (Fine) — ready for your espresso machine or Moka pot
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Ground for AeroPress (Medium) — versatile; works for AeroPress and pour-over
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Ground for Filter (Coarse) — ideal for V60, Chemex, or batch brew
