Colombia

This decaf comes from a group of small farms in Huila, in southern Colombia, where most growers work five hectares or less and pulp, ferment and dry their coffee at home. The decaffeination happens in Colombia too, at Descafecol in Manizales, using ethyl acetate derived from sugar cane. It's a gentle method that takes out the caffeine while leaving most of the sweetness and body in place.

In the cup it's well rounded and sweet, with barley malt and honey on toast up front, a little dried apple for brightness, and dark cocoa on the finish. We roast it a touch darker than our other lots, which suits the extra body EA decafs carry and makes it a good pick for espresso too.