Mexico, Decaf - Medium Roast - E.A. Sugar Cane Process
Decaf Process · Medium RoastIntroducing our new decaf from Mexico! Sourced from rich volcanic loam and clay minerals, this coffee begins its journey as a naturally processed community lot before undergoing an ethyl acetate decaffeination process derived from locally grown sugar cane. The result is a lovely full-bodied decaf with notes of milk chocolate, cashew, toasted coconut and nougat.
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Details
- Roast
- Medium
- Process
- Decaf
- Tasting notes
- Chocolate, Nutty, Sweet
- Weight
- 2 lbs
- Category
- Coffee
Full description
Decaf Mexico Esmeralda EA Natural Process is decaffeinated using Ethyl Acetate (EA). In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent, rinsed thoroughly, re-dried and re-bagged for transport.
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