FARM: Selected Small Farmholders REGION: Huila ALTITUDE : 1700–1800 masl VARIETAL : Castillo, Caturra, Colombia PROCESS : Washed, EA Decaffeinated FLAVOUR NOTES : Honey, Cherry, Toffee Grown by multiple smallholder producers, this Castillo, Caturra, Colombia EA decaffeinated coffee is processed at source in Colombia. The coffee is fully traceable, working with smallholders to select the best lots for decaffeination. The Sugarcane EA process, also known as naturally decaffeinated, starts by fermenting molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid to create the compound ethyl acetate. In Colombia, where sugarcane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. EA is also found in wine, beer, fruit, vegetables and other food and beverages. Processing the coffee for decaffeination at source also reduces its carbon footprint, as the coffee doesn't need to travel to another country to be processed before being routed to the country it is roasted in – another great reason we work exclusively with this process. The Sugarcane EA process avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure, moisture levels are maintained which all contribute to a full flavoured bean. Once roasted, our decaf is a lovely rounded coffee with notes of honey, cherry and toffee. Suggested espresso recipe: Weight in - 18g - 19g Weight out - 36-42g Ratio - 1:2 Extraction time - 28-36 seconds

FARM: Selected Small Farmholders REGION: Huila ALTITUDE : 1700–1800 masl VARIETAL : Castillo, Caturra, Colombia PROCESS : Washed, EA Decaffeinated FLAVOUR NOTES : Honey, Cherry, Toffee Grown by multiple smallholder producers, this Castillo, Caturra, Colombia EA decaffeinated coffee is processed at source in Colombia. The coffee is fully traceable, working with smallholders to select the best lots for decaffeination. The Sugarcane EA process, also known as naturally decaffeinated, starts by fermenting molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid to create the compound ethyl acetate. In Colombia, where sugarcane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. EA is also found in wine, beer, fruit, vegetables and other food and beverages. Processing the coffee for decaffeination at source also reduces its carbon footprint, as the coffee doesn't need to travel to another country to be processed before being routed to the country it is roasted in – another great reason we work exclusively with this process. The Sugarcane EA process avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure, moisture levels are maintained which all contribute to a full flavoured bean. Once roasted, our decaf is a lovely rounded coffee with notes of honey, cherry and toffee. Suggested espresso recipe: Weight in - 18g - 19g Weight out - 36-42g Ratio - 1:2 Extraction time - 28-36 seconds