The Crystal Decaf

This decaf from Colombia tastes great as an espresso base and also as a pour-over due to its chocolatey, fruity, creamy aromas. This Castillo (1350 - 1500 m above sea level) comes from the La Cristalina farm, a family business for over 100 years and now in its fifth generation with Maria Mercedes Grajales. The decaffeination process used was the sugarcane process (EA – Ethyl Acetate). The EA is obtained from molasses (a by-product of sugar production). In the EA process, coffee beans are steamed with water to open the pores, followed by circulation with the EA solution. The EA binds to the caffeine and extracts it, while other flavors are preserved.