Huila Decaf (300g)

This naturally decaffeinated coffee comes from ten small farms in Colombia's Huila region at 1,500 meters above sea level. It's a washed field blend of Caturra, Colombia, and Castillo varieties that's juicy, sweet, and fruity.

The decaffeination uses the E.A. or Sugarcane method, where molasses is fermented to create ethyl acetate - a naturally occurring solvent. Coffee is steamed to open pores, treated with E.A. to dissolve caffeine, then steamed again to remove residuals.

This method avoids excessive heat or pressure that can damage the coffee's structure. While the opened pores mean the beans may look darker than regular coffee, it brews great as filter or espresso.