This decaf lot has gone through a completely natural decaffeination process, and we believe that it tastes incredible.
Sugarcane grown at origin is a key element in the production of ethyl acetate, naturally found in food. It is biologically derived from the fermentation of sugarcane mixed with acetic acid. This solution is used to soak the coffee, acting as a natural solvent to extract the caffeine. The solution is then steamed away, with the evaporation point of ethyl acetate occurring at 70 degrees celsius.
This decaffeinated lot is a blend from a group of 6 smallholders, spread out across Huila, Colombia.
PROCESS: EA/SUGARCANE DECAFFEINATION
REGION: COLOMBIA, HUILA
VARIETAL: CATURRA, COLOMBIA TYPICA, FH HYBRID
CUP: ORANGE, CARAMEL & SAVOURY SPICE