Flavor Notes: Carmel, Cocoa,
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.
I love the taste. Great for after dinner.
Thanks so much Ben!
This is a perfect cup of coffee in the evening
We love to hear it! Thanks Janet!
I love the Rich Dark Flavor of the Decaf Columbia. This is such a better coffee than any of the other decaffs I've had. The Others are Weak and Redemption Decaff Columbia is the way to start a Great FULL Day. Thank You for introducing it to me. Terri and Malia
Thats fantastic news! Woo woo! Welcome!
I blend my own half caf and finding a bold decaf can be difficult…but not anymore! We blend the Columbia decaf with the Malawi….perfection!!!
This is the best decaf I've ever tasted, hands down.
Thank you so much for this review!!