(I can't get no) caffeination - Coffee Beans

Colombia Decaf EA Caldono, Huila

Decaf is often a bit of an afterthought, spoken of in hushed terms, as if it isn’t really ‘proper’ coffee, or somehow it isn’t good enough to get excited about. Decaf drinkers try and try and try to find great tasting coffees, and admittedly, most decaffeinated coffees aren’t great.

This Colombian is so good however, we reckon you’ll struggle to know it’s a decaf. It’s a mix of three varietals – Caturra, Colombia, and Castillo, and it’s grown by different farmers around the small town of Caldono.

The Ethyl Acetate decaffeination method uses this natural by-product of fermented sugar cane to strip the soluble caffeine molecules from the green bean.

In espresso you’ll find a real treacle sweetness, sticky and gooey, which combines wonderfully with milk. We also get black cherry, so imagine a really rich Black Forest gateau. As a filter, the fruitiness comes through, and the treacle is dialled down to a more toffee-caramel sweetness. Satisfaction guaranteed.