Decaf - Colombia - Elias Roa Parra - EA Process

Description

Good decaf is hard to find. Even for us, buying decaf is tricky. We tasted a huge number of decafs before we settled on this lot from the legendary Finca Tamana. Elias' decaf processing has all of the quality that his coffee is known for, good structure and balance, nice chocolate and fruit. A classic Colombian coffee through and through. Ethel acetate has always been our preferred decaf process, since it gives the most "coffee like" expression in the cup, without the large flavour artefacts that other processing can introduce. EA processing also takes place at origin, so more of the increased cost to buy decaf goes back to producing communities (at the mill), rather than to an international firm. This also means that coffee arrives directly from origin rather than spending a much longer time to arrive on Australian shores.