Decaf Colombia De Caña ( Espresso Roast )

Fresh peach & brown sugar. with mellow dried fruit, spices, mild acidity & gentle sweetness

Ethyl Acetate (E.A.) Decaffeination

Ethyl acetate is a naturally occurring ester found in bananas and produced during sugar fermentation. In coffee decaffeination, it serves as a solvent that bonds with and removes caffeine from green coffee.

The process begins with sorting and gently steaming the coffee for 30 minutes under low pressure to open the seeds’ pores. The beans are then immersed in a water and ethyl acetate solution, where the E.A. bonds with the salts of chlorogenic acids inside the seeds. Over roughly eight hours, the tank is repeatedly drained and refilled until no caffeine remains.

To remove residual ethyl acetate—harmless in all but extremely high concentrations (over 400 parts per million)—the beans are steamed once more. Finally, the coffee is dried, polished, and prepared for export, preserving its flavor while naturally reducing caffeine content.