Tasting notes of Chocolate, red currant and lime.
The caffeine has been all but removed from this coffee through the sugar cane process. Sugarcane is fermented to produce Ethyl Acetate (EA) compounds. Green (unroasted) coffee is steamed then soaked in spring water with the EAs which remove the caffeine. The water is drained and the coffee is rinsed, re-steamed (to remove any traces of the EAs) then sent to us for roasting. We find the process produces a more stable, sweeter coffee which, works particularly well for espresso and customers who drink coffee with milk.