Nomad Decaf Chambakú Espresso

This is what Nomad says about the producers and the cultivation of Decaf - Chambakú Espresso:

Finca Chambakú is one of the farms that NOMAD collaborates with every year. Juan Felipe Restrepo (Pipe to his friends) brings us a new batch, this time a decaffeinated coffee made with the "sugar cane process" method. Pipe decided to take it a step further and decaffeinate one of its natural processes. Its pronounced acidity with more fruity notes balances the characteristic sweetness created by the decaffeination process, creating a much more complex cup. The process is carried out with ethyl acetate from sugar cane. It is a selective solvent for caffeine found in nature. It is obtained from the fermentation of sugar cane. The coffee is then immersed four times in a mixture of water and this acetate, causing the caffeine to be almost completely absorbed from the coffee. Once this process is complete, the coffee is dried to a moisture content of 12.5% ​​and coated with a layer of organic wax to protect it so it lasts longer.

This is what Nomad says about the preparation and taste of Decaf - Chambakú Espresso:

The Decaf - Chambakú is a sweet coffee with a creamy body. In the aroma, we find notes of cocoa powder, honey, and caramel. It has a soft acidity and a long and pleasant aftertaste reminiscent of maple syrup. All espresso roast coffees can be made at home in your Moka Pot using the recipe found in the NOMAD at Home section. If you have an espresso machine, we recommend using 18 grams of coffee to extract 36 grams in one cup in 29 seconds. We use a temperature of 93ºC and a pressure of 8 bar. Nomad offers you these guide values ​​to give you a starting point when developing a recipe, but you should keep in mind that the values ​​can change depending on the coffee maker, the grinder, and the water used. Our machine: La Marzocco, Linea PB Our grinder: Victoria Arduino, Mythos One Our water: Osmotized water, 110 ppm