Our Project Origin specialty decaf is all about raising the bar on how decaffeinated coffee should taste. We do not compromise on flavour with this offering and are selective about the coffees we source through the Huila, Cauca and Nariño regions that cup from 84 to 85 points. The selected coffee is then sent to have 99.9% of the caffeine removed using fresh spring water and Ethyl Acetate – a completely natural by-product of sugar cane. This method is gentle, chemical free and retains coffee structure as well as flavour. The result is a decaf coffee that tastes just as good as the original lot where these coffee beans were grown.