Decaf coffee from Australian roasters

534 beans from 462 Australian roasters. The roasters say how the caffeine was taken out on 464 of these beans: 200 Sugarcane EA, 162 Swiss Water and 102 Mountain Water. The most common roasts are medium, medium light and medium dark. The beans come mainly from Colombia, Mexico, Brazil and Peru. The roasters describe these beans most often as caramel & sweet, chocolate, nutty and creamy body.

Caffeine comes out before the coffee is roasted, and the method changes how it tastes. Swiss Water and Mountain Water use water and carbon filters alone. Sugarcane EA uses ethyl acetate drawn from fermented sugarcane, and tends to leave a sweeter, rounder cup. All of them take out almost all the caffeine.