This coffee has been decaffeinated by an Ethyl Acetate (E.A) process. The coffee is steamed for 30 minutes prior to decaffeination then it is placed in a solution of water and ethyl acetate, a naturally occurring compound and solvent derived through the fermentation of sugarcane. Green coffee is submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing for the extraction of caffein. Once the coffee is saturated, the tank is drained and fresh solution is introduced. The final low-pressure steaming removes the remaining traces of E.A. The decaffeinated coffee is then dried, physically polished to ensure cleanliness and packaged for export.
Colombia, Popayán – A.E Decaf
This coffee is produced by select farms in the Popayán region of Colombia. It is brought in from the growers in dry parchment, later milled at Popayán and then transported to Caldas to be decaffeinated.
This decaf coffee has tasting notes of chocolate and molasses with a smooth finish.