Chocolate and vanilla aromas, notes of cherry and brown sugar with a sweet and floral aftertaste, medium citrus acidity and a heavy body with creamy mouthfeel.
Like many EA decafs, we feel like the sweet spot with this is right in the middle of a medium roast. The density is relatively high as well as the moisture content so expect to throw some heat at this coffee with your machine. The sweetness of this coffee tends to show itself best with a longer development.
it is convenient to both the Bonaventura port on the Pacific and the large cities of Bogota and Medellin.
The coffee is grown between 1,200 and 1,900 meters above sea level in sandy and clay soil. They grow a mix of castillo and caturra varieties, and the coffee is fully washed and dried either on patios or on raised beds, depending on the topography and other conditions.
This coffee is an Ethyl Acetate (EA) Decaf. Ethyl Acetate is a naturally occurring sugar found in many fruits and is a byproduct of fermented sugar. It is used as a solvent to bond with and remove caffeine from green coffee. Through a process of steaming and low pressure,the EA bonds with the caffeine molecules over the course of eight hours before having one last steam to remove any trace of the EA. We have found this process to do a very good job of maintaining the coffee flavor, with a bright and complex acidity, jasmine florals, tropical fruit, and a clean sweet finish.