Region: Huila and Tolima
Attitude: 1200 – 2000 MASL
Process: EA Decaffeination
Our single origin decaf Colombian coffee is grown by multiple smallholder producers. The Colombian coffee is cupped as a regular green coffee sample and then carefully selected for decaffeination. To ensure the quality of the coffee, this happens in Colombia before it even goes to export.
The ethyl acetate is a non-chemical process that works by soaking the green coffee in a bath of water and a solvent, ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee and allows for the extraction of the caffeine. The coffee beans are removed from the bath and steamed at a low pressure to ensure there are no traces of E.A left. The finished product is almost entirely free of any caffeine content.