Colombia Narino Decaf
The water ea decaffeination process uses spring water and ethyl acetate, a by-product of the sugar cane industry. This process allows for gentle caffeine extraction from the bean avoiding excessive heat and pressure thus retaining the natural structure of the coffee bean cells. Retaining the structure mans the original aroma and favours of the coffee remain. Ethyl acetate is a substance naturally present in coffee, and residual levels evaporate during the roasting process.
PRODUCER: SMALL PRODUCERS OF NARINO
ELEVATION: 1650 - 1690 MASL
VARIETY: CASTILLO, CATURRA, COLOMBIA
PROCESS: EA DECAFFEINATION PROCESS
Decaf roast. Suitable for espresso machines and stovetops. For the coffee lover without the caffeine.
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