100% Colombian Decaf.
Tasting notes of Caramel, Dark Chocolate, Oranges and Hazelnut. Aroma- Coffee Blossom.
Acidity Medium. Medium to Full Bodied.
Decaffeination Process: After the harvesting and drying, the coffee is shipped to Manizales to be decaffeinated. It’s done by very special process – sugar cane process or natural de-caffeination – which is the best method how to preserve all the aromas and flavours in the coffee. It’s using ethyl acetate as a solvent to extract all the caffeine out of the green beans. Although its name sounds chemical, it’s an organic substance naturally found in many types of fruit
Ground for a French Press.