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This is so good you’ll struggle to know it’s a decaf. The ethyl acetate decaf process, combined with great local varietals, and great farmers around the small town of Caldono means this multi-award-winning coffee is delicious for all-day drinking, and all-night too.
Decaf is no longer a dirty word. It never should have been. For those who are less tolerant of caffeine, or who prefer not to drink it, decaf was always an afterthought. Not anymore.
The introduction of a new way of decaffeination, the ethyl acetate method, means that the hard work of farmers can be tasted in your cup, and not lost in the process of removing caffeine. Ethyl acetate is a by-product of sugar product, and it just so happens to be brilliant at grabbing caffeine molecules out of green coffee beans.
We’ve been roasting this coffee from Cauca for several years, and it’s won a few awards. The quality is thanks to the hard work of several farmers around the towns of Piendamo and Cajibio, and the city of Popayan in Cauca (link to trip blog). Their coffees are blended together, and then decaffeinated in Colombia, before being shipped.
You should find plenty of treacle sweetness however you brew, with some black cherry, and a good deal of chocolate too. It works in all brew methods, and we’d be hard pressed to choose a favourite!