Natural Decaf Process Colombian scored 89 points by Ken Davids from coffeereview.com. This month Ken sampled over 50 decaf blends and 30 of North American's finest specialty roasters. Klatch came in on top with a 89 points for a decaffeinated coffee. Ken noted this promising dessert coffee "delicately rich and fruit-toned."
"In the aroma distinct cocoaish chocolate complicated by fresh-cut fir. In the cup soft, wine-like acidity, lightly syrupy mouthfeel, and continued fruit-inflected chocolate... resonant finish."
High-class decaffeinated coffee comes from Hulia, Southern Colombia. Las Serranias graded "A" decaffeinated processes uses a derivative from sugar-cane know as Ethel Acetate (EA). The pleasing characteristic from the sugar cane adds to the sweet acidity and banana, apricot and cream notes. Not giving the "off" and dirty flavors most decaffeinated coffees are associated with. An overall well structured, smooth, and balanced coffee.
To learn more about Decaffeination Ethel Acetate (EA) Water Process, click here.