Rich chocolate and sweet fruit
| Country | Colombia |
|---|---|
| Region | Cauca |
| Farm | Various smallholder farmers |
| Variety | Castillo, Caturra, Colombia |
| Altitude | 1200–2000 masl |
| Proc. Method | Washed, ethyl acetate decaffeinated |
Take advantage of a great program dedicated to bringing the highest-quality, non-chemical-processed decaf coffees.
This process works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.