Decaf Esmeralda features a rich brown sugar sweetness, accented by a subtle black currant acidity and supported by hazelnut undertones. This coffee is decaffeinated using ethyl acetate (EA), an organic compound derived from sugarcane, which effectively removes caffeine while maintaining the coffee's natural flavor profile. The process involves steaming the beans to remove the silverskin, soaking them in spring water, and exposing them to EA for eight hours before drying to restore original moisture levels.
Founded in 2011 by Jeff Duggan in Costa Mesa CA, Portola Coffee employs a Loring Smart Roaster to achieve precision and consistency in every batch. Roast Magazine named them Micro Roaster of the Year in 2015, validating their innovative approach and commitment to excellence. They maintain direct trade relationships with coffee producers and have made environmental responsibility a core practice by using 100 percent compostable packaging for all their coffee products.
