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Decaf doesn't have to be boring. The Mexican Esmeralda is processed with ethyl acetate — a naturally occurring compound, not a lab solvent — which keeps the flavor intact in a way most decaf processes don't. Light roasts are surprisingly bright and citrusy. Medium roasts lean smooth chocolate and floral. Go dark for a bold, semi-sweet finish. A decaf worth actually being excited about. Best results in medium to dark roast.
Decaf doesn't have to be boring. The Mexican Esmeralda is processed with ethyl acetate — a naturally occurring compound, not a lab solvent — which keeps the flavor intact in a way most decaf processes don't. Light roasts are surprisingly bright and citrusy. Medium roasts lean smooth chocolate and floral. Go dark for a bold, semi-sweet finish. A decaf worth actually being excited about. Best results in medium to dark roast.