Decaf Colombia, EA (Ethyl Acetate) Process


Taste Notes: sweet and clean with tangy acidity with notes of praline and lemon


This coffee is decaffeinated using Ethyl Acetate, which is a natural by-product of  sugar cane processing.

From the online source street, we learn about this decaffeination process:

“The process of creating ethyl acetate is quite common, and rather simple. First, sugars from sugar cane are fermented to create ethyl alcohol. Second, the ethyl alcohol is mixed with acetic acid. The result is ethyl acetate – a compound that is found in fruits and vegetables, and is the most common ester found in beer and wine, and is typically responsible for the preservation of the fruity aromatics.

“The farmers’ portion of green coffee sent for decaf arrives at this facility, and is prepared for decaffeination. To do so, the coffee is steamed in order to remove their skins. The coffee is then moistened with hot water to expand and soften the seed, beginning the hydrolysis of the caffeine, which bonds to the salts of chlorogenic acid.

“Next, the ethyl acetate is circulated through the coffee multiple times, until at least 97% of the caffeine is removed. A low-pressure steam is then applied in order to remove the ethyl acetate.

“Lastly, the coffee is vacuum-dried until the moisture content of the coffee is brought back to the moisture level at which it was when it arrived at the EA processing facility – typically between 10 and 12 percent.”

Additional information

Weight 12 oz
Dimensions 3 × 4 × 7 in


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