Milk chocolate and Toasted almond
A wonderful example of how good decaf coffee can be, simply by using high-quality raw coffee and a more gentle, natural decaffeination process.
By fermenting molasses from local sugarcane and mixing the resulting ethanol with acetic acid, ethyl acetate is made. This compound extracts the caffeine from the raw coffee beans before they’re steamed, dried, and readied for export. While it sounds dramatic, sugarcane E.A. is the safest and most natural decaffeination process available.
There’s no escaping the fact that the decaffeination process has an impact on the coffee, but Fieldwork feel that this is amongst the best decaffeinated coffees they have ever tried.
Roast ProfileRoast Level
Not availableBrewing methods recommendedFeaturesSingle OriginDecaffeinated
Taste ProfileSweet & SyrupyTasting Notes
Milk chocolate and Toasted almondAcidity
Fieldwork CoffeeMore from Fieldwork Coffee
A quality-driven coffee company, located in Melbourne, Australia.
Founded in 2015 by Tim Williams, Fieldwork are a small team of coffee lovers dedicated to championing the world's best coffees and representing the people who grow them.
They spend their days sourcing, roasting, and sharing remarkable coffees for you all to enjoy.
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