Introducing my very very first specialty decaf coffee: Colombia Popayan Reserve. Instead of normal Swiss Water method which make the coffee tastes flat and uninteresting, we sources something exciting: Sugarcane Decaf method.
First of all, what is decaf? There's no decaf coffee plant so the caffeine is removed manually by different processing method. What so special about Sugarcane Decaf? It's referred as natural decaffeination by fermenting molasses derived from sugar cane to create ethanol. After that, this alcohol is then mixed with acetic acid, to create the compound ethyl acetate. The coffee bean is washed with ethyl acetate which dissolves the caffeine and then cleaned with water, followed by steam, to clean the inner most portions of the bean. Lastly, the beans are dried until reaching the moisture similar to which they had prior to the process. This processing avoid subjecting the beans to excessive heat and pressure which will disrupt the originality taste note of the coffee.
All of us as coffee lover, to one extend where we can't handle more caffeinated drink, we still deserve a coffee that tastes as amazing as the regular cup. Plus the creamy mouthfeel on milk and sweetness overloaded on black. It's addicting and moreish, you would definitely like to make it as daily second cuppa!