Colombia EA Decaffeinated

Aroma & Tasting Notes

Lemon      Buckwheat     Cocoa      Custard

Roastmaster Suggestion

Rich medium roast

Tier 1 Coffee

100% Specialty Grade Arabica

  • 2lbs
  • 3lbs
  • 5lbs
  • Auto Drip
  • Coarse
  • Fine
  • Percolator
  • Whole Bean
Clear

More Info

Coffee Origin: South America

The Colombian EA Decaffeinated we provide uses the specialty grade Excelso bean.

Our Colombian EA Decaffeinated coffee has a mild aroma and sweetness and the balance that is found in our Colombian Supremo. It shares a full bodied nutty roast flavor with mild vanilla and sweet citrus.

Decaffeination Process
Caffeine is a chemical compound naturally occurring in coffee beans, as well as many other plant varieties (cocoa, tea, etc). For that reason, any method of decaffeination, regardless of process, is by most accounts an “unnatural and imperfect” process. Caffeine is a water-soluble substance, thus water is used in basically all forms of decaffeination either by soaking or steaming the beans. This makes the beans more porous and allows the caffeine molecules to be released. Water alone is not enough, since it would take too long and washes out all flavors and aromas in the process, thus all decaffeination processes must also use a decaffeinating agent. These agents help speed up the process, thereby minimizing the “washed-out” effects that water alone would have.

Ethyl Acetate Process
This is a natural spring water & Ethyl Acetate (EA) combined process. Ethyl Acetate is naturally present in every coffee bean (as well as many fruits and vegetables), therefore no addition of foreign substances takes place. Ethyl Acetate is obtained from the sugar cane industry around Palmira, Colombia and no chemicals are therefore added to the beans. The decaffeination plant works exclusively with this natural origin solvent and fresh spring water for their caffeine stripping process. The Ethyl Acetate process allows for gentle caffeine extraction from the bean avoiding excessive heat and pressure thus retaining the natural structure of the coffee bean cells.