DECAF
HUILA, COLOMBIA
Region
Huila, Colombia
Farm
Various smallholder farmers
Variety
Castillo, Caturra, Colombia
Process Method
Sugarcane E.A. Decaffeination Process
Altitude
1400-2000 masl
E.A DECAF PROCESS
Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.
Products featuring this coffee
This medium roast decaf is processed via a naturally occurring ester found in fermented sugar cane. The caffeine is extracted via a multi-stage fill and drain process and finished with a steam to remove any remaining ester.
Features tasting notes of graham cracker and sweet lemon tones.