La Cristalina Decaf

This Colombian decaf tastes fantastic as an espresso base and also as a pour-over coffee thanks to its chocolatey, fruity, and creamy aromas. This Castillo (1350-1500 m above sea level) comes from the La Cristalina farm, a family business for over 100 years, now in its fifth generation under Maria Mercedes Grajales. The decaffeination process used the sugarcane process (EA – ethyl acetate). EA is derived from molasses (a byproduct of sugar production). In the EA process, the coffee beans are steamed with water to open the pores, followed by circulation of the EA solution. The EA binds to and extracts the caffeine, while preserving other flavor compounds.