Decaf EA Sugarcane Process

Risaralda Department is in the central part of Colombia, in the coffee-growing region known as the Eje Cafetero. Situated between the Central and Western mountain ranges, it is conveniently located near both the Buenaventura port on the Pacific and the large cities of Bogotá and Medellín.

The coffee is grown between 1,200 and 1,900 meters above sea level in sandy and clay soils. Producers grow a mix of Castillo and Caturra varieties, and the coffee is fully washed and dried either on patios or raised beds, depending on the topography and other conditions.

This coffee is an Ethyl Acetate (EA) Decaf. Ethyl acetate is a naturally occurring compound found in many fruits and is also a byproduct of fermented sugar. 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, followed by one final steaming to remove any trace of the EA. We have found this process does a very good job of maintaining the coffee’s flavor, resulting in bright and complex acidity, jasmine florals, tropical fruit, and a clean, sweet finish.