medium roast | sweet & smooth
WE TASTE: apple, brown sugar, cinnamon
OUR FAVORITE BREWING METHODOLOGY: espresso, drip, cold brew
ORIGIN: Smallholder coffee communities, Mexico
ALTITUDE: High-altitude farms (a blend of high-grown lots)
COFFEE VARIETIES & MILLING PROCESS: High-altitude Arabica varieties, full natural; decaffeinated with ethyl acetate (EA)
Most people still think decaf means compromise. Half Moon Decaf proves otherwise. This coffee is grown by smallholder farmers across Mexico's coffee communities, harvested December through March from high-altitude farms in volcanic and clay soils, and processed full natural, dried inside the whole cherry for extra sweetness.
To remove the caffeine, the green beans are steamed and soaked to open them up, then bathed in ethyl acetate (EA), a compound that occurs naturally in many fruits and vegetables and is also produced for decaffeination. Caffeine bonds to the EA and is drawn out of the bean. The coffee is then rinsed thoroughly, re-dried and re-bagged before it reaches our roaster.
What's left is a cup that tastes like coffee should: crisp apple up front, a brown-sugar middle and a warm cinnamon finish, with a smooth body that works as espresso, drip or an evening cold brew.
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