Coffee

Marmalade Decaf pays tribute to one of our favorite neighborhoods in SLC and is crafted to shine with any brew method.

The Tolima department is the third largest coffee producer in the country. Accounting for 12% of Colombia’s coffee production.

After the fruit is removed from the coffee seed using the washed process, the green coffee undergoes ethyl acetate (EA) decaffeination, a natural method that utilizes a solvent derived entirely from sugar cane. The beans are first steamed to open their pores before being submerged in ethyl acetate, which binds to the caffeine molecules and extracts them through the cell  membrane. A final steaming removes any residual ethyl acetate. This gentle process has transformed the landscape of decaf coffee, preserving the bean’s unique character and resulting in a clarity of flavor.