This coffee is decaffeinated in Colombia using a special process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar. The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavour integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)
Profile: Chocolate Orange, Malt, Prune
Specialty score: 85 points
Harvest: 2023
Process: Sugar Cane / EA
Variety: Castillo, Colombia, Caturra
Altitude: 1400-2000m
Area: Huila
Country: Colombia