We could not believe this was decaf when we first blind tasted it. It is roasted for espresso but is an all around versatile coffee that pairs well with milk. Ethyl Acetate (EA) is a natural compound derived from the by-product of sugar cane fermentation. After coffee is soaked, EA bonds to chlorogenic acids found in caffeine, stripping it of approx 97% of the original caffeine content, whilst leaving a whole lot of flavor. Another cool thing is that this process happens at the country of origin.
