Colombia - Decaf (EA)
Colombia - Decaf (EA)
This shouldn't be allowed. Part of the enigmatic allure of coffee is that caffeine limits intake and once you hit your limit, you must severely reduce your standards if you want decaf with after-dinner pie. No more! Sip decadent coffee on into the moonlight. Enjoy the subtle dessert notes and velvety mouthfeel that perfectly compliments those late-night sweet treats.
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About this Coffee
Lot Details
Flavor Notes: Strawberries, Citrus, Vanilla, Cinnamon
Process: Ethyl-Acetate Washed
Variety: Caturra, Castillo
Producer: Smallholders
Farm: Various
Elevation: 1750 m.a.s.l.
Region: Valle Del Cauca
Country: Colombia
Harvest: 2026
Certification: Fair Trade
Relationship: Genuine Origin (Importer)
Origin & Process
Sugarcane is readily available in Colombia, and its application to the coffee industry was a game-changer. Ethyl acetate is an organic compound found in sugarcane, and the decaffeination process begins with the fermentation of molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid (the main component of vinegar) to create the compound ethyl acetate.
In a direct solvent-based process, low-pressure steam opens the pores of the coffee beans. Then the beans are soaked in a solution of water and ethyl acetate. The solvent binds to the salts of chlorogenic acids and allows the removal of caffeine. After flushing the beans with ethyl acetate repeatedly, up to 97% of the caffeine is extracted. Because ethyl acetate comes from sugarcane and is an organic compound that can effectively remove caffeine, the coffee’s flavor attributes are not extracted.