Colombia Sugarcane Decaf

Sourced from the same producing partners as our House Espresso, this is a decaf that doesn’t compromise on flavour. You might struggle to tell the difference between these beans and a full-caffeine coffee. Okay, you might—but it’s a damn fine, tasty coffee either way.

We use the Sugarcane, or Ethyl Acetate (EA), decaffeination process because we believe it does an excellent job of preserving the coffee’s natural character and flavour.

Ethyl acetate is produced through a reaction between ethyl alcohol, derived from the fermentation of sugar cane, and acetic acid. The green coffee is washed with water and ethyl acetate, which bonds with the caffeine and gently extracts it from the beans.

This process is repeated until a minimum decaffeination level of 97% is reached. Finally, the green coffee is steamed to remove any remaining ethyl acetate, leaving us with a sweet, full-flavoured decaf with notes of cocoa, golden syrup and almond.