Caturra, Tabi, Castillo
The E.A. Decaffeination process uses ethyl acetate, a compound derived from sugar cane ethanol and acetic acid, to dissolve the caffeine in green coffee. The seeds remain relatively intact throughout the process, so the coffee retains much of its inherent sweetness and complexity. There’s a cheerful acidity in this cup, supported by notes of chocolate, chewy caramel, baking spice, and soft nuts. A seriously tasty coffee that goes easy on the ol’ ticker.