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We taste: Sweet fruit, lemon peel, graham Elevation: 1,500 - 1,800 masl Process: Ethyl Acetate Decaffeination process
Decaf gets kind of a bad rap. We want to change that. The decaf we’ve selected is processed using the E.A. method, a natural process which maintains the coffee's integrity during decaffeination. The E.A. process includes soaking the unroasted coffee in a solution of water and Ethyl Acetate (E.A.) to bond to the caffeine, extracting it out of the bean. Once all the caffeine is out, the bean is steamed to remove residual E.A., and voila! You’ve got decaf, baby! Once it gets to us, it’s roasted to bring out the best, and to suit a great many taste buds. We’ve created a coffee with classic flavors, but with a deep and surprising complexity.
Where is it from?
The Decaf on our menu comes from Colombia, in the Cauca region and is grown by various smallholder farms. These coffees are assessed and selected specifically for decaffeination by our importing partner, Cafe Imports, before the coffee even goes to export. This step allows the conservation of quality throughout the process, and is an important part of the “intentional and responsible” sourcing methods of their offerings.
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I have never liked the taste of decaf coffee, but I thought I would give Methodical’s whole bean decaf a try. It is wonderful! Now, I can enjoy a cup of coffee in the evenings without the caffeine worry!
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