Ethyl acetate decaffeination
A sugarcane-derived solvent pulls the caffeine out at origin. The method our production team picked blind over every other decaf in a four-way tasting.
- Family
- Decaffeination
- Processing character
- Subtle
Ethyl acetate occurs naturally in fruit and is produced commercially here by fermenting sugarcane. The green coffee is steamed to open the bean structure, then washed repeatedly with the solvent, which bonds to caffeine and carries it out. The coffee is steamed again to drive off residual solvent, then dried.
The part that matters for quality is where it happens. EA decaf is done in Colombia, close to where the coffee grew, so the green doesn't cross an ocean twice before processing. Less handling and less time in transit shows up in the cup.
We don't think decaf has to be a compromise anymore. Our production team did a blind four-way comparison of commercial decaffeination methods and unanimously picked the EA option. That's the whole reason we carry it.
The part that matters for quality is where it happens. EA decaf is done in Colombia, close to where the coffee grew, so the green doesn't cross an ocean twice before processing. Less handling and less time in transit shows up in the cup.
We don't think decaf has to be a compromise anymore. Our production team did a blind four-way comparison of commercial decaffeination methods and unanimously picked the EA option. That's the whole reason we carry it.
This is the starting presumption for the processing character scale. An individual coffee can sit higher or lower when the cup says so.
