Los Suaves-Decaf
Need one more cup before bed, Los Suaves is the coffee for you. From the beginning we have made it a priority to get decaf coffee that is more than just brown water. This lot of Colombian Sugarcane process is most coffee tasting decaf we can get our hands on. We picked up notes of orange, molasses and chocolate.
The sugarcane process can also be called ethyl acetate, it starts with molasses made with fresh sugarcane. That molasses is then fermented to great ethanol, that ethanol is mixed with acetic acid to create ethyl acetate. The coffee is then soaked in warm water and mixed with the ethyl acetate and it attaches to the caffeine in the coffee. Now the coffee is virtually caffeine free while still being full flavor.
Blend Components: Colombia Sugarcane
Processing: EA Decaf
Drying method: Raised beds
Cupping Notes: “chocolate, cherry, molasses, spices, orange, butterscotch”
Need one more cup before bed, Los Suaves is the coffee for you. From the beginning we have made it a priority to get decaf coffee that is more than just brown water. This lot of Colombian Sugarcane process is most coffee tasting decaf we can get our hands on. We picked up notes of orange, molasses and chocolate.
The sugarcane process can also be called ethyl acetate, it starts with molasses made with fresh sugarcane. That molasses is then fermented to great ethanol, that ethanol is mixed with acetic acid to create ethyl acetate. The coffee is then soaked in warm water and mixed with the ethyl acetate and it attaches to the caffeine in the coffee. Now the coffee is virtually caffeine free while still being full flavor.
Blend Components: Colombia Sugarcane
Processing: EA Decaf
Drying method: Raised beds
Cupping Notes: “chocolate, cherry, molasses, spices, orange, butterscotch”
Need one more cup before bed, Los Suaves is the coffee for you. From the beginning we have made it a priority to get decaf coffee that is more than just brown water. This lot of Colombian Sugarcane process is most coffee tasting decaf we can get our hands on. We picked up notes of orange, molasses and chocolate.
The sugarcane process can also be called ethyl acetate, it starts with molasses made with fresh sugarcane. That molasses is then fermented to great ethanol, that ethanol is mixed with acetic acid to create ethyl acetate. The coffee is then soaked in warm water and mixed with the ethyl acetate and it attaches to the caffeine in the coffee. Now the coffee is virtually caffeine free while still being full flavor.
Blend Components: Colombia Sugarcane
Processing: EA Decaf
Drying method: Raised beds
Cupping Notes: “chocolate, cherry, molasses, spices, orange, butterscotch”