Decaf de Cana - Colombia

This coffee has undergone decaffeination using ethyl acetate, a by-product of fermented sugars, as a solvent to bond with and remove caffeine from green coffee.

First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces. The coffee is then dried and polished.