Hands down the BEST decaf coffee we have ever tasted! True specialty decaf coffee.
Sugarcane or ethyl acetate (EA) processing, also known as natural decaffeination, starts by fermenting sugar cane to create ethanol. This is then mixed with acetic acid, to create ethyl acetate.
In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. EA is also found in wine, beer, fruit, vegetables, and other food and beverage.
The green coffee is steamed to elevate the moisture content, which swells the bean to help facilitate the extraction of caffeine. Then the beans are washed with EA, which dissolves the caffeine.
Variety: Castillo & Colombia
Altitude: 1700 - 1900 MASL
Processing: EA (Ethyl Acetate) Decaffeination