Decaf
Decaf shouldn’t taste bad.
We prefer the Natural Ethyl Acetate Decaffeination method.
We have found it to produce the best tasting decaf around.
Extra care is taking during the roasting process to ensure the nasty ‘burnt toast ’character is not developed. After all, you are only as good as the worst coffee you serve.
Cauca, Colombia
1400-1500 MASL
Natural Ethyl Acetate Decaffeination Method
Colombia and Castillo Varietals.
Espresso Recipe
20g Dose
38g Yield
30 Seconds
Decaf shouldn’t taste bad.
We prefer the Natural Ethyl Acetate Decaffeination method.
We have found it to produce the best tasting decaf around.
Extra care is taking during the roasting process to ensure the nasty ‘burnt toast ’character is not developed. After all, you are only as good as the worst coffee you serve.
Cauca, Colombia
1400-1500 MASL
Natural Ethyl Acetate Decaffeination Method
Colombia and Castillo Varietals.
Espresso Recipe
20g Dose
38g Yield
30 Seconds
Decaf shouldn’t taste bad.
We prefer the Natural Ethyl Acetate Decaffeination method.
We have found it to produce the best tasting decaf around.
Extra care is taking during the roasting process to ensure the nasty ‘burnt toast ’character is not developed. After all, you are only as good as the worst coffee you serve.
Cauca, Colombia
1400-1500 MASL
Natural Ethyl Acetate Decaffeination Method
Colombia and Castillo Varietals.
Espresso Recipe
20g Dose
38g Yield
30 Seconds