This EA process decaf from Colombia's Risaralda region delivers silky brown sugar, dark chocolate, and cherry notes—remarkably sweet and balanced, with none of the flatness that plagues lesser decafs. The sugarcane-derived ethyl acetate method uses high-mountain spring water and naturally occurring compounds to strip caffeine while preserving the coffee's structural integrity and origin sweetness. Lower heat and gentler extraction mean more chocolate tones, rounder body, and the kind of finish that makes you forget you're drinking decaf. Key Features Sugarcane EA Process: naturally derived ethyl acetate and spring water—no synthetic solvents Origin: Risaralda, Colombia—smallholder producers known for balanced acidity and chocolate-forward profiles Flavor Profile: brown sugar, dark chocolate, cherry, baking spice warmth All-Day Brewing: full flavor without caffeine, ideal for evening cups or multiple brews Roasted by Populace Coffee: specialty roaster focused on preserving origin character Brew Guide Start at 1:16 ratio with water at 200–205°F (93–96°C). Decaf extracts faster than caffeinated coffee—grind slightly finer than usual for filter methods. For espresso, dial in around 18 g in → 40–45 g out in 28–32 seconds. Adjust grind and time to balance sweetness and body. Clive carries coffees that honor the craft behind your equipment—beans that reward precision and show what your machine can do.
