Pepper, cola and molasses.

Hazelnut, plum and bakers chocolate.

Pear, blackberry, peach and grapefruit.

Snap pea, macadamia nut and chocolate.

Brown sugar, dried apricot and graham.

Floral, bergamot and root beer.

Bell pepper, herbal and raisin.

Milk chocolate, almond, creamy. A dark roast of Colombia decaf, this coffee brings a creamy body and a fairly distinct milk chocolate flavor to the cup; a great choice for the decaf drinker.

Smokey, chocolate and nutty. A blend of light and dark roasted Colombia decaf.

Chocolate, baking spice, nutty. Sugarcane ethyl acetate (e. A.) decaffeination is a natural process that maintains an astonishing integrity of green-coffee flavor. The sugarcane e. A. Decaffeination process removes a minimum of 97% of all caffeine originally present within green coffee. The residual amount of ethyl acetate equates to a maximum of 10 ppm (a ripe banana naturally contains about 200 ppm). Ethyl acetate has an evaporation point of 70°c. As coffee is roasted at a temperature well above this threshold, roasted coffee will present no trace of e. a.