Tasting Notes: Juicy and sweet with notes of chocolate and cola. We roast this at a solid medium.
 
Sourcing Notes: This decaffeination process utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. It is called sugarcane decaf because the EA used in this process can is derived from molasses (a byproduct of sugar production).
 
The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.  The Sugarcane decaffeination process magnifies sweetness and acidity, producing an excellent decaffeinated coffee.