Decaf | Colombia Risaralda EA

EA Process  Decaf Colombia

Brown Sugar • Dark Chocolate • Cherry

Meet the Cup

Silky brown sugar and roasted cocoa up front, easing into gentle baking-spice warmth. Comforting, balanced, and remarkably sweet—decaf that drinks like the real thing.

Why It Hits Different

Sugarcane EA Process
Decaffeinated using high-mountain spring water and naturally occurring ethyl acetate derived from sugarcane—no synthetic chemicals. This water-essential oil method preserves the coffee’s natural structure and sweetness.

Gentle Extraction, Full Flavor
Lower heat and pressure mean more origin character in the cup, with clean sweetness and a smooth finish.

Risaralda Heritage
A regional selection from Colombia’s famed Risaralda department—renowned for round body, chocolate tones, and balanced acidity.

All-Day Friendly
Rich flavor without the jitters. Perfect for late-night brews or back-to-back cups.

Brew Guide

Start at 1:16 ratio, 200–205 °F (93–96 °C) water.
Decaf extracts a bit faster—grind slightly finer than usual for filter, and for espresso aim 18 g in → 40–45 g out in 28–32 s.

Farm Details

• Region: Risaralda, Colombia

• Producers: Regional smallholders

• Process: EA Decaf (sugarcane-derived EA + spring water)

All the chocolate-and-spice comfort you want—none of the caffeine you don’t.