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.