Colombia EA-Decaf

chocolate / raisin / lime zest

light roast

process: EA sugercane
altitudes: 1600 masl
variety: Catuai, Caturra
region: Huila

This coffee is decaffeinated at the Descafecol plant in Colombia using the EA method.
EA, or ethyl acetate, is a substance that naturally occurs in many fruits and vegetables,
including sugarcane. Colombian sugarcane is used to produce EA, which is then
combined with mountain spring water and used to decaffeinate the coffee.

Here’s how the process works:

The coffee is placed in a silo and first steamed to remove the silverskin. The coffee is
moistened and then placed in the sugarcane EA solution. In a chemical reaction, the
caffeine is removed as the EA circulates through the beans. Then, the coffee is steamed
once again to remove any residual EA. The coffee is dried and then cooled down to room
temperature once again. It is polished and then finally placed in bags for shipping to its
final destination. This washed process preserves the natural flavor and quality of the
coffee while removing 99.9% of the caffeine!