Colombia Cauca EA Decaf

Location: Colombia, Valle del Cauca

Producer: Various Smallholders

Varietal: Caturra, Castillo

Process: Washed / EA Decaffeination

Elevation: 1750 MASL

Tastes Like: Milk Chocolate, Orange Peel, Creamy

The decaffeination process for this coffee is called the E.A. method. It is also commonly referred to as the "sugar cane" process since Ethyl Acetate (the solution used to extract the caffeine) begins simply as sugar cane which is then converted into molasses. Subsequently, the molasses undergoes fermentation to create ethanol which is combined with acetic acid to form the Ethyl Acetate solution in which the unroasted, green coffee is soaked to remove its caffeine. Once the caffeine is extracted, the green coffee is steamed to remove any residual ethyl acetate before being roasted. Ethyl Acetate occurs naturally in many fruits such as berries and pineapple; it also brings a distinctive fruity flavor to rum.