brown sugar, prune, cooked apple
Region: Cauca, Tolima, Antioquia & Eje Cafetero
Altitude: 1400-2100 masl
Process: sugarcane decaf
Balanced coffee, with good body, lots of sweetness and low acidity. Very smooth and flavorful cup
In sugarcane decaffeination process a naturally occurring compound ethyl acetate (EA) is used to decaffeinate coffee. The EA is derived from molasses, a byproduct of sugar production. Since EA is naturally-occurring, the process is labeled as “naturally decaffeinated"
The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them