DECAFFEINATION METHOD:
This coffee has been freed of its caffeine using the ethyl acetate method (Sugar Cane/ EA) in Colombia, by the Descafecol company.
https://descafecol.com/
Ethyl acetate is used for decaffeination because it is highly selective when it comes to caffeine and can physically extract it from green coffee beans in a gentle but targeted way.
First, the green coffee beans are steamed to remove the parchment and increase their water content, opening up their cellular structure. The water-ethyl acetate solution then selectively extracts the caffeine from the beans in several stages. Finally, steam is used to remove the ethyl acetate remaining in the beans, which are then dried until they regain their original water content.
Ethyl acetate is a natural component of sugar cane, coffee and fruits such as musk, strawberries and bananas, but it is also produced synthetically.
ROAST PROFILE
We have adapted the roast to each batch, preferring a medium-light roast wherever possible.