DECAF - SugarCane Process

this is a decaf colombian coffee from huila, processed using the sugarcane method, where ethyl acetate derived from sugarcane fermentation is used to remove caffeine before the beans are washed. the result is a medium roast that holds onto real chocolate character, landing on milk chocolate and dark chocolate. because the decaffeination happens pre-roast and the beans are then washed, you get a clean cup without the flat or papery quality common to cheaper decaf methods. it works well across most brew methods. a drip machine, french press, or pour-over at around 93-94°c will all highlight the chocolate body without bitterness.