Decaf Colombia EA Processed
Farm: Risaralda
Origin: Colombia
Elevation: 1200-1900 MASL
Process: EA Decaf
Tasting Notes: Baker’s chocolate, toffee nut, orange peel acidity
Coffee Farm Facts
This coffee is grown in the region of Risaralda which is in the central part of Colombia specifically in a coffee growing region Eje Cafetero. This is a smaller region situated between both the Central and Western mountain ranges.
It is here that they grow a mix of castillo and caturra varieties, and the coffee is fully washed and dried either on patios or on raised beds, depending on the topography and other conditions.
In order for this coffee to become an Ethyl Acetate (EA) Decaf. Ethyl Acetate is a naturally occurring sugar and it is used as a solvent to bond with and remove caffeine from green coffee. Through a process of steaming and low pressure, the EA bonds with the caffeine molecules over the course of eight hours before having one last steam to remove any trace of the EA. This process does a great job of maintaining the coffee flavor, with a bright and complex acidity and a clean finish.
Farm: Risaralda
Origin: Colombia
Elevation: 1200-1900 MASL
Process: EA Decaf
Tasting Notes: Baker’s chocolate, toffee nut, orange peel acidity
Coffee Farm Facts
This coffee is grown in the region of Risaralda which is in the central part of Colombia specifically in a coffee growing region Eje Cafetero. This is a smaller region situated between both the Central and Western mountain ranges.
It is here that they grow a mix of castillo and caturra varieties, and the coffee is fully washed and dried either on patios or on raised beds, depending on the topography and other conditions.
In order for this coffee to become an Ethyl Acetate (EA) Decaf. Ethyl Acetate is a naturally occurring sugar and it is used as a solvent to bond with and remove caffeine from green coffee. Through a process of steaming and low pressure, the EA bonds with the caffeine molecules over the course of eight hours before having one last steam to remove any trace of the EA. This process does a great job of maintaining the coffee flavor, with a bright and complex acidity and a clean finish.