It’s our delicious decaf, but it’s roasted two ways (“medium” and “dark roast”) and then blended together to create a slightly darker flavor profile, while still maintaining the coffee’s natural inherent flavors.
The decaf coffee itself comes from the combined efforts of 61 families who grow coffee in the Planadas region of Tolima in southern Colombia. It’s grown between 1700-2000 meters above sea level, and washed and dried before beginning the decaffeination process.
This coffee was selected as part of Cafe Imports’ Origin Select Decafs project, which works to ensure a level of quality and traceability that is highly unusual in decaf coffees. After regular processing, the coffee is decaffeinated using the Ethyl Acetate (EA) by-product of sugar fermentation. This process, known as Sugarcane EA, is relatively new, and offers multiple benefits—by re-purposing what would otherwise be a waste product, fresh water is conserved. And. happily, it tastes delicious. (Yes, decaf can taste good!)
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