Region: Las Montanas, Colombia
Process: full natural with EA decaffeination
Roast profile: medium
What we taste: toasted marshmallow, chocolate
About the coffee
The Ethyl Acetate (EA) decaffeination process is based on the natural occurrence of EA in fruits and vegetables. This organic compound is synthesized to make coffee decaffeination possible. The green coffee beans are steamed or smoked in order to expand the beans, then the beans are soaked in EA, which bonds to caffeine molecules and breaks them away from the bean. Finally, the coffee is removed from the EA solvent and thoroughly rinsed.