Decaf De Caña

This lot originates from Huila, Colombia and is decaffeinated using ethyl acetate (EA). Ethyl acetate is a naturally occurring ester found in bananas and produced as a by-product of fermented sugars. It serves as a solvent to extract caffeine from green coffee beans. The process begins by sorting the coffee beans and steaming them for 30 minutes at low pressure to open the pores of the seeds, preparing them for decaffeination. The beans are then immersed in a solution of water and ethyl acetate, allowing the ethyl acetate to bond with the chlorogenic acid salts inside the seeds.