Colombia Decaf

PROCESS: DECAF

Ethyl Acetate decaffeination is a natural process of decaffeinating coffee that involves using sugar cane to produce
ethyl acetate. This process is commonly used in Colombia where sugar cane is readily available. The process begins by
creating molasses from sugar cane, which is left to ferment. At the peek of fermentation, alcohol is added to create
ethyl acetate. To apply this to coffee, green coffee is steamed in tanks to elevate the moisture level, then ethyl acetate
is added to dissolve the caffeine in the coffee. The coffee is then washed with water and dried.
Unlike other decaffeination methods, EA decaf avoids high pressure and high heat, preserving the natural terroir flavors
of the coffee and resulting in a sweet and bright decaf.