A delicious cup of decaf coffee is a beautiful thing. This lot was harvested by the Kuichi group in Nariño, Colombia and then decaffeinated at the first and only decaffeination plant in Colombia, which uses sugarcane for the process.The result is one of the sweetest and most complex cups of coffee we've ever tasted, with notes of black cherry, dried date, and molasses.
Counter Culture only roasts the coffea arabica, but, under the species of arabica, we buy dozens of different coffee varieties from around the world. Learn more about varieties here.
Processing is the method to turn the fruit from a coffee tree into dried green coffee ready for roasting.
This refers to the elevation at which this coffee was grown.
Through early-July 2020
This refers to the amount of time this coffee will be available for purchase at Counter Culture. Availability is determined by supply and also when the coffee tastes the freshest.
There are different ways to remove caffeine from green—or unroasted—coffee beans and there are a number of different facilities around the world that decaffeinate green coffee before it is roasted. A big difference is the decaffeinating agent—Counter Culture offers coffees that are decaffeinated using either water or sugarcane. Ethyl Acetate is derived from sugarcane and is what is used at DESCAFECOL, the first and only decaffeination plant in Colombia. We selected lots from the Kuichi group in Nariño, Colombia for this process, thereby shortening the distance overall that the coffee travels, which results in a fresher, more sustainable product.
Decaf Kuichi is one of the sweetest and most-complexcups of decaffeinated coffee we've ever tasted, perhaps owing, in part, to the sugar used during the process. Decaf coffee drinkers are the true coffee lovers––here for the flavor, not for the kick––and we hope you enjoy it.
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