THE LOVE OF COFFEE: A message from Lee: Few things irk me more than the "death before decaf" motto. I fell in love with coffee for its flavour, uniqueness, and rituals (caffeine is just a magical bonus). Meaning I love well-processed and well-roasted decaf because it is every bit as delicious as a caffeinated cup. Our motto: Long live decaf and death before dark roast.
PROCESS: This is naturally decaffeinated using ethyl acetate. For the process, a molasses derived from spent sugar cane ferments to create ethanol. It is mixed with the acetic acid common to vinegar to create a perfect caffeine solvent. Following application, steaming beans leaves a traceable residue of one part per million.
FLAVOUR: Decaf gets a bad rap because historically it was never well-grown green and typically is roasted too hot and too fast. However, if you start with great coffee, like this Inzá select, and roast it with the decaf processing in mind, you get a cup that is sweet and fudgy. It is balanced with heaps of delicious jammy red berry and gooey chocolate chip cookie dough.
TASTE: Red Berry & Chocolate Chip Cookie Dough. REGION: Cauca, Inzá. FARM: Regional Select. VARIETAL: Colombia, Caturra & Castillo. ELEVATION: 1700-2000m. PROCESS: Fully-Washed & Ethyl acetate by Descafecol. IMPORTER: Red Fox Merchants.