This coffee has a rich brown sugar sweetness accented by a subtle black current acidity and supported by hazelnut undertones. 

This coffee is decaffeinated using ethyl acetate (EA), an organic compound derived from sugarcane. EA acts as a solvent that maintains the coffee's natural flavor. The process starts with steaming the beans to remove their silverskin, a delicate layer surrounding them. The beans are then soaked in spring water to become fully saturated. Afterward, they are exposed to EA for about 8 hours, which dissolves the caffeine. Finally, the beans are dried in chambers to restore their original moisture levels.