Coffee Appreciation

Speaking of which, some people were talking about decaf and this sounds super interesting
https://girlswhogrindcoffee.com/collections/filter/products/decaf-amaca-association-colombia-washed-sugarcane-ea

The Sugarcane process uses ethyl acetate that has been naturally
derived from locally grown sugarcane, which grows in abundance in
Colombia. Unlike most other processes, The Sugarcane method has the
ability to retain the exceptional flavour of the coffee bean. First,
the coffee is sorted and steamed for 30 minutes under low pressure in
order to open the coffee seeds’ pores and prepare them for
decaffeination. The coffee is placed in a solution of both water and
ethyl acetate, where the E.A. will begin to bond with the salts of
chlorogenic acids inside the seeds. The tank will be drained and
re-filled over the course of eight hours until the caffeine is no
longer detected. The seeds are steamed once more to remove the ethyl
acetate traces. The coffee is then dried and polished for export.

We love this method because it’s a lot more gentle to the beans than
other methods, resulting in a smooth, sweet and delicious cup that
works particularly well with milk