Colombia - Estrella del Ostro (Decaf)Single Origin
The green coffee is soaked in water and ethyl acetate (derived from fermented sugar) which bonds to the salts of the naturally occurring chlorogenic acid found in coffee to extract the caffiene. The coffee is then steamed at low pressure to ensure traces of E.A. have left, and you're left with around just 0.1 - 0.3% caffiene content.
Castillo, Typica, Caturra, and Colombia
Caramel, Kiwi, Ginger