$18.50 | 12 oz bag
A delicious cup of decaf coffee is a beautiful thing. This special lot was harvested by the Kuichi group in Nariño, Colombia, and decaffeinated at the first and only decaffeination plant in Colombia, which uses sugarcane for the process. The result is one of the sweetest and most-complex cups of coffee we've ever tasted, with notes of raisin, green apple, and cinnamon.
Just as there are different ways to remove caffeine from green—or unroasted—coffee beans, there are a number of different facilities around the world that decaffeinate green coffee before it is roasted. At Counter Culture, we send our coffees to two facilities employing two different processes. The basic difference between the two is in the decaffeinating agent—either water or sugarcane. Ethyl Acetate is derived from sugarcane and is what is used at DESCAFECOL, the first and only decaffeination plant in Colombia. We selected lots from Colombian farmers for this process, thereby shortening the transit time for the coffee, which results in a fresher, more sustainable product.
The decaffeinated coffee produced is one of the sweetest and most-complex cups of decaffeinated coffee we've ever tasted, perhaps owing, in part, to the sugar used during the process. We are really excited to add this decaf option to our menu, and we hope you enjoy it.