In Colombia, where sugarcane is abundant, the EA (Ethyl Acetate) decaffeination process has become so mainstream that it’s relatively safe to assume that any Decaf Colombia from a specialty roaster will be pretty darn decent, at the very least. Shared Source, one of our importing partners (though not the one who provided this particular coffee for us), sums the process up like so: “sugarcane molasses is fermented to create ethanol, and then mixed with acetic acid to create Ethyl Acetate. The coffee is steamed [to] open the pores and allow for the extraction of caffeine molecules. From there, it’s placed into an ethyl acetate solution where it bonds to the salts of chlorogenic acid inside the beans. When the coffee is fully saturated, the solution is drained and refilled until 97% or more of the caffeine is removed.” 

While that recipe may not sound as delicious as something you’d overhear on Top Chef, after years of tasting the results, we can attest that the quality of these coffees is awesome. This rendition blends coffees from several producers based in Antioquia—a Colombian region less frequently represented on our menu than others. Coming to us from our dear pal Juan and his team at Arango, it's among the most relaxed and delightful decafs we've had in memory—incredibly chill, and perfect for anytime you need a sip.