Category: Coffee
This Colombian coffee went through the sugarcane process, where naturally occurring ethyl acetate (EA) gently removes caffeine while magnifying sweetness and distinct berry notes. We tasted strawberry, vanilla bean, and clove.
🌎Origin: Colombia
⚗️ Process: EA Decaf
🔬 Variety: Caturra, Castillo
⛰️ Elevation: 1,400 - 2,100 MASL
🔥 Roast: Light
⚖️ Bag Size: 12 oz (340 g)
The berry sweetness comes through so clearly that I almost forgot it was decaf—strawberry is genuinely there, not just a hint. It’s become my afternoon go-to when I want a cup without the jitters, and the sugarcane process keeps it smooth and naturally rich.
I was skeptical that decaf could taste this vibrant, but the strawberry note genuinely comes through — it's like a fruit-forward coffee that doesn't need caffeine to be interesting. Making a second cup already.
I wasn't expecting the decaf to actually taste this good — the strawberry note comes through on the finish, and the sugarcane process definitely makes it sweeter than your average decaf. It's my new after-dinner brew.
