This coffee is unlike any decaffeinated coffee we have ever had. It tastes and brews much more like its caffeinated counterparts. Much of this has to do with how the decaffeination is achieved: a process called Sugarcane Ethyl Acetate. 

As an espresso it is sweet, balanced, and lemon-forward. In milk it has a pronounced sweetness and mild acidity. As drip or an americano it is strikingly similar to many of the caffeinated Colombias we have had in recent years. 

DECAFFEINATION PROCESS