(I Can't Get No) Caffenation

This Colombian is so good, we reckon you’ll struggle to know it’s a decaf. It’s a mix of three varietals – Caturra, Colombia, and Castillo, and it’s grown by farmers around the town of Caldono. The Ethyl Acetate decaffeination method uses this natural by-product of fermented sugar cane to strip the soluble caffeine molecules from the green bean. In espresso you’ll find a real treacle sweetness, sticky and gooey, which combines wonderfully with milk. We also get black cherry. As a filter, the fruitiness comes through, and the treacle is dialled down to a more toffee-caramel sweetness.