Colombia El Carmen Sugarcane EA Decaf
TASTE ESPRESSO: Chocolate, Toffee, Plum, Sugarcane
PROCESS: Fully Washed and Sugarcane EA
ROASTED LEVEL: Medium-Light
BREW METHOD: Espresso / Filter
REGION: Pitalito, Hulia
FARM: El Carmen
VARIETY: Caturra, Castillo
This is a Sugarcane E.A. Decaffeination Processed coffee which processed in Colombia prior to exporting. To ensure the freshness of the coffee to maintain all the lively acidity and flavors from itself.
First, Coffee is placed in a solution of water and Ethyl Acetate (E.A.), a naturally compound that coming from the fermentation of a sugarcane. Coffee then is soaked inside the solution, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing for the extraction of caffeine.
After the extraction of caffeine, the coffee is removed from the solution and go for a low pressure steaming. Removing the remaining E.A, then dried, sorted to ensure cleanliness, and packaged for export.
This Decaffeination Process removes a minimum of 97% of all caffeine originally presented.
The residual amount of Ethyl Acetate equates to a maximum of 10 ppm (a ripe banana naturally contains about 200 ppm). Ethyl Acetate has an evaporation point of 70°C. As coffee is roasted at a temperature well above this threshold, roasted coffee will present no trace of E.A.