Cocoa, toasted wheat, & graham cracker

Take advantage of a great program dedicated to bringing the highest-quality, non-chemical-processed decaf coffees to market. La Terza's Colombian E.A. (ethyl acetate) decafs are cupped as regular green samples and specifically identified for decaffeination, which happens in-country in Colombia before the coffee goes to export. This allows La Terza to maintain both the integrity of the quality of the coffees they choose to decaf, but also to extend their intentional and responsible sourcing to decaf offerings.

This process works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.