For those of us who love coffee, but don’t want the big caffeine kick, we have our mellow Moonrise Decaf.

In the high valleys of Huila, Colombia, where the Andes cradle rows of coffee trees, smallholder farmers craft coffees known for their sweetness and balance. This lot brings together classic Colombian varieties – Castillo, Caturra, and Colombia – grown on farms rarely larger than three hectares, each one a labor of family and tradition.

This decaf offering is processed using the Ethyl Acetate (E.A.) method, also known as “sugar cane decaf” or “decaf de caña” since the solvent is derived from fermented sugarcane. Ethyl acetate is a naturally occurring ester found in fruits such as bananas and used here to selectively bond with and remove caffeine from the green coffee. The seeds are steamed under low pressure to open their pores, then soaked in a solution of water and E.A., where the caffeine molecules bond and are drawn out over multiple cycles. Afterward, the coffee is dried and polished for export.

While this coffee is not roasted dark, it may appear slightly oilier than other medium roasts due to the structural changes created during the decaffeination process. The result is a clean, sweet, and balanced cup.

The result is a delicious cup with notes of brown sugar, orange, and cola.

Medium roast, Size 10 oz