Sunset Decaf

This coffee may lack caffeine, but it’s bright and fruity with citrusy flavor notes that are balanced by a deep, rich sweetness.

Sunset, previously known as Colombia EA Decaf, is processed using the E.A. method, a natural process which maintains the coffee's integrity during decaffeination. The E.A. process includes soaking the unroasted coffee in a solution of water and Ethyl Acetate (E.A.). Ethyl Acetate begins with sugar cane that is turned into molasses. The molasses is then fermented to create ethanol and processed with acetic acid to create the Ethyl Acetate that will be used in the extraction of caffeine. Ethyl Acetate is used extensively in food and is known for bringing a fruity flavor to: hard candy, chewing gum, ice cream, and other products. It can also be naturally occurring in fruits (pineapple, berries, apples, and pears), and is a key to the flavor of rum. The unroasted, green coffee is soaked in the E.A. solution which bonds to the caffeine, extracting it out of the bean. Once all the caffeine is removed, the bean is steamed to remove residual E.A., and voila! You’ve got decaf!

This particular coffee is grown in La Unión, Nariño, Colombia which is a diverse region in the southwestern corner of Colombia. Coffee production and farming in Nariño is predominantly done by smallholder producers and La Unión has become a key area to optimize transportation and accessibility to directly purchase parchment from producers around northern Nariño. The coffees used for this lot are all fully washed, picked during the day, and pulped in the afternoon on each of the individual farms before the decaf processing happens at Descafecol in Manizales, Colombia.

We’ve selected this coffee as one of our decaf options because of its meticulous cultivation and decaffeination. We’ve roasted it to bring out its best qualities and to suit a great many taste buds. What we offer you is a coffee with contemporary flavors, but with a deep and surprising complexity.

Methodical Coffee's Sunset Decaf originates from La Unión in Nariño, Colombia, where the region's distinctive terroir shapes the coffee's character. Processed using the washed method, which typically emphasizes clarity and brightness, this decaf balances bright, citrusy notes with a deep, rich sweetness—a notable achievement for a decaffeinated coffee. The interplay of fruity top notes and fuller body suggests careful sourcing and processing that preserves complexity often lost in decaffeination. This makes it an accessible option for those seeking afternoon or evening enjoyment without sacrificing flavor dimension, demonstrating that decaf needn't mean compromise on the sensory experience.