Process:
Huila - Castillo, Caturra, Colombia - 1200-2000m - EA Sugarcane Process

Tasting Notes:
Chocolate, Stone Fruit

Description:
Our Colombian E.A. (ethyl acetate) decaf offerings are special in more ways than one: First, they're cupped specifically for their quality and sourced by single-origin, either region or farm. We call them Decaf De Caña because they're custom decaffeinated in Colombia, using a special, natural process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar.

Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since  EA is naturally-occurring, the process is labeled as “naturally decaffeinated.”