Our current decaf is of Colombian origin and is decaffinated using ethyl acetate. This process works by soaking green coffee in a mixture of water and ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.

Origin: Colombia
Process: Natural E.A.
Producer: Various Small holders
Tasting notes: Lemon, caramel, and toffee.