The story behind Decaf EA Sugarcane Process

Chiapas is the southernmost state in Mexico, where mountain ranges, tropical forests, and volcanic soil create excellent conditions for growing coffee. The region sits between 1,300 and 1,600 meters above sea level, with smallholder farms producing coffee under shade and in rich, fertile soil.

This is a regional blend made up of Bourbon, Typica, Marsellesa, Oro Azteca, Márago, Caturra, and Peñasco varietals. The coffee is fully washed and dried on patios or raised beds, depending on farm infrastructure and local conditions.

This coffee is an Ethyl Acetate (EA) Decaf. Ethyl Acetate is a naturally occurring compound found in fruits and produced through sugarcane fermentation. It is a solvent that bonds with and removes caffeine from green coffee. Through steaming and low pressure, the EA bonds with the caffeine molecules over eight hours before having one last steam to remove any trace of the EA. This process maintains the character of the coffee, with soft acidity, milk chocolate sweetness, gentle florals, and a clean, smooth finish.