Decaf

Smooth, chocolate and dried fruit notes and hints of caramel. Perfect for those who desire a sweet cup without the caffeine.

Origin: Colombia

Max Elevation: 2,000 MASL

Varieties: Castillo, Caturra, Colombia

Process: Washed / EA Decaf (Ethyl Acetate /Sugar Cane Method)

About the 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. The coffee is then dried and polished for export. It then arrives at our facility where we monitor moisture levels and roast in house in aim of the perfect profile for taste, body, and aroma.