This Colombian lot from Huila represents a newer processing method for decafs. The DESCAFECOL plant in Manizales, Colombia derives ethyl acetate from Colombian sugarcane. This process uses all-natural ingredients and tends to impart a bit of the sugarcane sweetness to the finished coffee. I roast this coffee to medium to highlight this as a caramel sweetness both in flavor and aroma. The coffee is backed up with a citrus brightness and a rich cocoa base. Yet again, hard to believe this is decaf. It is one of the sweetest coffees I have brought in ever.