Italian Strawberry Dark Balsamic
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FireBat Coffee (Sugarcane Decaf) - Medium
Regular price
$22.00
Sugar Cane. Nutty. Juicy.
A decaf that doesn’t disappoint is often hard to find. This organic decaf is formidably tasty and expertly roasted by hands in small batches. The flavour is predominantly notes of sugar cane with a nutty aftertaste and no acidity.
Flavours are juicy, round and pleasant, notes of sugar cane, black tea and roasted nuts are a delicacy. This is a coffee that blurs the line of the expectation that a decaf has less flavour than a caffeinated coffee.
Firebat is roasted in Burlington, Ontario
The Bean
This coffee is red and yellow colombia varietal, grown at 1,650 MASL with a fermentation time of 36-42 hrs subsequently washed, and finally sun-dried for 28 days.
FARM: Gilberto Rojas
COUNTRY: Colombia
VARIETY: Red & Yellow Colombia
PROCESS: Sugar Cane (EA), Washed
ROAST PROFILE: Medium
Brew Method
Our Decaf is enjoyable with any of your preferred brew methods, great for filter or espresso.
Origin
This decaf coffee comes from a single farm nested in Huila-Colombia, Finca la Florida owned by Gilberto Rojas. Gilberto and his family are known for their immaculate growing and processing methods that secured them a 2nd place in 2015 Cup of Excellence competition. Since then, every year they produce very fine coffees.
Sugar cane (Ethyl Acetate) is one of the most natural processes that preserves the great original flavour of the coffee beans. Ethyl Acetate is derived from sugar cane, it is a natural derivative that arises from fermenting sugar, and in the decaffeination process, it bonds molecularly to coffee compounds and separates the caffeine from the coffee bean.
Sold out
Sold out
Regular price
$22.00
Sugar Cane. Nutty. Juicy.
A decaf that doesn’t disappoint is often hard to find. This organic decaf is formidably tasty and expertly roasted by hands in small batches. The flavour is predominantly notes of sugar cane with a nutty aftertaste and no acidity.
Flavours are juicy, round and pleasant, notes of sugar cane, black tea and roasted nuts are a delicacy. This is a coffee that blurs the line of the expectation that a decaf has less flavour than a caffeinated coffee.
Firebat is roasted in Burlington, Ontario
The Bean
This coffee is red and yellow colombia varietal, grown at 1,650 MASL with a fermentation time of 36-42 hrs subsequently washed, and finally sun-dried for 28 days.
FARM: Gilberto Rojas
COUNTRY: Colombia
VARIETY: Red & Yellow Colombia
PROCESS: Sugar Cane (EA), Washed
ROAST PROFILE: Medium
Brew Method
Our Decaf is enjoyable with any of your preferred brew methods, great for filter or espresso.
Origin
This decaf coffee comes from a single farm nested in Huila-Colombia, Finca la Florida owned by Gilberto Rojas. Gilberto and his family are known for their immaculate growing and processing methods that secured them a 2nd place in 2015 Cup of Excellence competition. Since then, every year they produce very fine coffees.
Sugar cane (Ethyl Acetate) is one of the most natural processes that preserves the great original flavour of the coffee beans. Ethyl Acetate is derived from sugar cane, it is a natural derivative that arises from fermenting sugar, and in the decaffeination process, it bonds molecularly to coffee compounds and separates the caffeine from the coffee bean.
Recipes
Need a little inspiration? Browse our collection of recipes, from drinks and desserts to marinades, salads, and simple everyday dishes made to bring more flavour to the table.
Roasted strawberries, tender spinach, creamy feta and toasted pecans tossed with Basil Extra Virgin Olive Oil and Italian Strawberry Dark Balsamic.
Make easy stewed strawberries with Della Terra Italian Strawberry Dark Balsamic. A simple dessert topping for ice cream, cheesecake, chocolate trifle and more.
A fresh, hearty kale salad with raspberries, feta, and a bright raspberry balsamic dressing. Balanced with lemon olive oil, it’s crisp, vibrant, and made for warm-weather meals that still feel satisfying.
Bold chocolate, tangy blueberry balsamic, and a hint of earthy matcha come together in this rustic bundt cake. Topped with thick, swirled matcha buttercream, it’s a dessert that’s layered, approachable, and just a little unexpected.