This decaffeinated coffee from Popayán features rich brown sugar sweetness with subtle black currant acidity and hazelnut undertones. The beans are decaffeinated using ethyl acetate (EA), an organic compound derived from sugarcane that preserves the coffee's natural flavor. The process involves steaming to remove silverskin, saturating beans in spring water, exposing them to EA for approximately 8 hours to dissolve caffeine, and drying in chambers to restore 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.
