Decaf Before Death

BACK IN STOCK OCT. 1. Thanks! 

"Death before decaf" is one of the most tired tropes in coffee.

Decaf gets a bad rap. And we get it, lots of it is terrible. But specialty coffee producers are pumping out some incredible decafs, like this one! Our Decaf Before Death will have you questioning if it's actually decaf (don't worry, it is)! 

And some people don't really have a choice, as decaf provides a great way to support your coffee indulgences while keeping tea in the cupboard.

Our head Roaster used to drink so much coffee that one time he had to go to urgent care thinking he was having a heart attack. He drinks decaf in the afternoons now. 

This decaf is grown by a group of smallholder Colombia farmers who each processes their coffees using a different washed method, which is what helps make this blend so unique and exciting.

Some coffees undergo longer fermentation times, whereas others include an additional
period of in-cherry fermentation before depulping. The wide variety of techniques
used to process this blend has created a fruity, chocolaty, and complex flavour profile, especially for a decaf! 

And for all of you "Death before decaf" types, we'll see you with hat and hand when you turn 40 and realize a single drop of caffeine after lunch will ruin your night.

TASTING NOTES: caramel apple + milk chocolate + hazelnut 
ROAST: Medium 
REGION: Arboleda, Colombia
ALTITUDE: 1800-2100 masl 
PROCESS: Washed Decaf EA

SIZE: Available in 125g, 227g, 340g, and 908g bags. 

GRIND: Whole bean, Filter, French Press, and Espresso/Moka Pot

What is EA decaf?: 

The EA Decaf process is an all-natural method of decaffeinating coffee beans using ethyl acetate (EA), a chemical compound found in fruits, vegetables, and even our own bodies. The ethyl acetate utilized in this process is derived from renewable and sustainable sources such as sugarcane or cassava. Unlike other decaffeination techniques that employ chemicals like methylene chloride or carbon dioxide, the EA Decaf process doesn't leave any chemical residues in the coffee beans or the environment. It also preserves a lot of the coffee's flavours and aromas.