This Brazilian decaf coffee has been processed using sugarcane (or EA) decaffeination, a method that uses the Ethyl Acetate naturally found in the plant to strip caffeine from the green coffee.

The green coffee is submerged in an ethyl acetate solution, where the ethyl acetate bonds with the caffeine in the coffee and begins to extract. This is repeated until a decaffeination level of at least 97% is reached. Finally the coffee is steamed to remove any trace of ethyl acetate.

Though this method was popularised in Colombia, this one from Round Hill is a regional blend from Araponga in the Matas de Minas- a renowned coffee region. It might be decaf but there’s no holding back on the flavour here, offering that typical rich Brazilian chocolatey body and caramel sweetness that works brilliantly with or without milk.