Las Palmas, Colombia (Fruit Fermented Decaf)

This innovative coffee process begins with a 120-hour anaerobic fermentation of the coffee cherry with dehydrated passion fruit pulp. The beans are then mechanically dried in a silo for 144 hours before a 30-day stabilisation period. The coffee then undergoes our favourite EA Sugarcane decaffeination process. 

The caffeine extraction involves circular containers filled with a blend of water and ethyl acetate derived from biproducts of fermented sugarcane. And the solution allows caffeine levels to lower to 0.1%. This innovative approach results in a deliciously loud, fruity and tropical cup.

You won’t just be drinking it because it’s decaf!

Notes of: Passion Fruit, Mango Yoghurt