A blend of different coffees form Colombia, this
coffee has been decaffeinated via a traditional water process and the
introduction of sugarcane EA (Ethyl Acetate). This is a natural decaffeination process
without the use of any potentially harmful chemicals.
The Sugarcane EA process (aka
"The Natural Decaffeination Method") starts by fermenting molasses
derived from sugar cane to create ethanol (which you'd find in adult
beverages). This alcohol is then mixed with acetic acid (which you'd find in
vinegar) to create the compoundethyl
acetate. In Colombia, where a lot of sugar cane
is grown, it makes sense to use this naturally occurring solvent to complement
their thriving coffee growing/processing industry. Ethyl Acetate can be found
naturally in wine, beer, fruit, vegetables, and other food and beverage.
This is a relatively new addition
to the traditional water process of decaffeination and the best part of it is, not
only is it completely natural, it also creates the best cup of decaffeinated
coffee we’ve ever had – by far!
The coffee is roasted to a
medium degree that is ideal for both filter coffee and/or espresso. The coffee
may appear dark with visible oils, but this is true of most all decaffeinated coffees
and is not a true indication of the roast degree.
Tasting notes: Brown sugar, caramel, chocolate, and cherry. Decaffeinated via the water process & sugarcane EA.