A decaf from the Cauca region of Colombia that tastes like coffee should. It is washed, then decaffeinated with the sugar cane process, and it makes a smooth, sweet espresso.
How it is decaffeinated: the sugar cane process uses ethyl acetate, a compound that comes from fermented sugar cane, to remove most of the caffeine from the green beans. The beans are then steamed and dried again. The aim is to keep the coffee’s own flavour.