Static Shock Decaffeinated
Tasting Notes: Dark Chocolate, Citrus, Sweet
Varietals: Castillo, Colombia, Caturra
Elevation: 2,100 masl
Processing Method: Ethyl Acetate (Sugar Cane)
Region: Huila, Colombia
We recommend brewing on a pour-over at 201°-204°, and enjoy every sip. Incredibly sweet and complex, you'll find sweet notes of Dark Chocolate and Citrus.
This offering was sourced through Cafe Imports, this is what they had to say;
"Our Colombian E.A. (ethyl acetate) decaf offerings are special in more ways than one: First, they're cupped specifically for their quality and sourced by single-origin, either region or farm. We call them Decaf De Caña because they're custom decaffeinated in Colombia, using a special, natural process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar. Cafe Imports staff has personally visited the decaffeination plant several times, and we are impressed by the process as well as the quality in the cup!
The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)"