Colombia Tumbaga Decaffeinated

Inspired by an alloy of gold, copper and silver used in Colombia to create refined artisanal objects, Tumbaga Sugarcane takes decaffeinated coffee to a superior level. The decaffeination process occurs through the use of ethyl acetate (EA), a natural substance obtained from molasses. The beans are first moistened with water, then EA is circulated: this compound selectively binds to caffeine, extracting it without altering other precious aromatic compounds.

Once the desired level of decaffeination is reached, any residual trace of EA is eliminated through steam. Since this method tends to enhance the sweetness and brightness of the cup, only lots with full body, pronounced sweetness and contained acidity are selected.

The result? A decaf that is round, chocolatey and pleasantly sweet, which stands up to comparison with “caffeinated” coffees. Probably the best decaf on the market.