Decaf has come a long way since its invention in 1903. Unfortunately though, some of us are still drinking in the dark ages. You see, most decaffeination processes employ chemical solvents such as methylene chloride or ethyl acetate to strip caffeine molecules from the green coffee bean.
Cultivated in the southern central part of Ethiopia, Sidamo coffee is known for it's spicy, citric and fruity tones. We roast it just to the second crack to hold onto the citric spice while bringing out a bold chocolate tone.
ROAST STYLE : This coffee was a slow roasted delicate coffee roasted to 214 Degrees at 12 mins
CUP INFORMATION : Cartel Roasters describe this as an amazing coffee Chocolate, Bold, Spicy and Smooth, with citric notes and deep character. This coffee is favored above all of our other coffee by many discriminating palates. This coffee is one of the fullest flavored decaffeinated coffees produced.