Decaf is often viewed as caffeinated coffee’s slightly worse relative that’s really just there for those days that you need a seventh cup of coffee, but you don’t want your heart to actually burst out of your chest.
Desvelado is here to change that tale. It begins as a delightful handful of crops of green coffee from many farmers across the Hulia region of Colombia, which is then submerged in a solution of Ethyl Acetate and soaked. Ethyl Acetate is made up of ethanol [alcohol naturally derived from sugar cane] and acetic acid [white vinegar] and is able to adhere to the caffeine molecules in green coffee and extract them from the bean.
The green coffee is then washed and shipped to Nashville where we roast it into tropical, syrupy sweet glory. The Ethyl Acetate process not only naturally removes a majority of the caffeine from the green coffee, it enhances the sweet fruit qualities already present in the beans. This produced a finished product so delicious, some of us drink it all day.
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