Late-night Louis

A decadent discovery with intriguing undertones. Smooth and sweet. Milk Chocolate, citrus & spice.

Decaf has come a long way. Modern decaffeination keeps far more of the original character intact, so this drinks like real coffee, not a compromise.

Produced by Elias Roa at Finca Tamaná, in the Popayán region. The coffee is brought in as dry parchment, milled locally, then transported to Caldas for decaffeination. This is our first year buying this lot.

The process uses ethyl acetate (EA), a compound derived from molasses, a sugar production byproduct, which is why it's classed as a natural decaffeination method. The beans are moistened with water, then EA is circulated through them to bind with and extract the caffeine while leaving most of the flavour compounds intact. Once caffeine levels drop enough, the EA is rinsed off with fresh water.