THE ORIGIN STORY

Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars from sugar cane) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected.

Notes: Chocolate, graham cracker, velvety

Altitude: 1400-2000m

Variety / Processing Method: Castillo, Caturra, Colombia / Sugar Cane Processed

Location:  Magdalena Valley, Huila