Power Nap "Half-Caf" Coffee Beans

HALF-CAF
There's a perfect point in a nap where you wake up feeling refreshed and energized. Power naps are short and to the point, hitting the zone where you get the benefits of sleep without the grogginess. This coffee is like a power nap. You get the uplifting benefits of a nap without having to hang a do not disturb sign on your office door. It's a half-caffeinated coffee, a 50/50 blend of our sugar cane-process decaffeinated Colombia Huila, and our washed Ethiopia Worka. We blend this coffee prior to roasting, to achieve a uniform taste profile to make the highest possibility of a true half-caf coffee.

Often a cafe's half-caf coffees are an unwieldy blend of two different coffees, limiting your chances for a pleasant extraction. We roasted Power Nap to be both delicious on filter and espresso, with the best chance of getting a half-caffeine cup of coffee. Gone are the awkward half-caf shots, or limiting your afternoon coffee to a half cup. The only thing that you need to feel awkward about is how sweet and pleasant this coffee tastes.

EA DECAFFEINATION
Sugar cane ethyl acetate or commonly known as EA decaf is a natural process of decaffeinating coffee. It is usually found in Colombia where sugar cane is readily available and starts with making molasses from sugar cane. Once created, it sits in vats to ferment. The bacteria produce acetic acid, much like fermenting coffee, and at the peak of fermentation, alcohol is added to make something called ethyl acetate.

For it to be applied to coffee first, the green coffee is steamed in tanks to elevate the moisture level — the beans swell, which allows the extraction of caffeine. Ethyl acetate is added to the mixture, and it dissolves the caffeine in the coffee. The coffee is then washed with water and laid to dry. In theory, the coffee should reach the same moisture content as it arrived in, which is somewhere between 11-12%. The most important part of EA coffee, and why it tastes so sweet, is it avoids high pressure and high heat, which degrades coffee quickly. This allows the natural terroir flavors to come through, making it a sweet and bright decaf.