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Sundown Decaf
This coffee was decaffeinated through the ethyl acetate process. It uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans.
It is sourced from select farms in various areas of Colombia. It is brought in from the growers in dry parchment, later milled and then transported to be decaffeinated.
The resulting cup reminds us of chocolate, apricot, and caramel.
It is sourced from select farms in various areas of Colombia. It is brought in from the growers in dry parchment, later milled and then transported to be decaffeinated.
The resulting cup reminds us of chocolate, apricot, and caramel.
This coffee was decaffeinated through the ethyl acetate process. It uses fermented molasses from sugar cane as a solvent to release the caffeine from green coffee beans.
It is sourced from select farms in various areas of Colombia. It is brought in from the growers in dry parchment, later milled and then transported to be decaffeinated.
The resulting cup reminds us of chocolate, apricot, and caramel.
It is sourced from select farms in various areas of Colombia. It is brought in from the growers in dry parchment, later milled and then transported to be decaffeinated.
The resulting cup reminds us of chocolate, apricot, and caramel.
Coffee origin
Country
Colombia
Region
Huila
Variety
various
Altitude
1200 - 1600 m
Farm
Small local farms
Producer
Small local producers
Roast level
Medium
Process
ethyl acetate decaf
Tastes like
🍫
chocolate
🍑
apricot
🍮
caramel
Community reviews
😃
4.4 Outstanding
4 Reviews
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Recipes
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The Final Pour Over by Alton Brown
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