Sugarcane Ethyl Acetate (E.A.) Decaffeination is a natural process that not only maintains astonishing integrity of green-coffee flavor, but also follows an integrated vertical supply chain, as the growing, processing, and even the full decaffeination process all happens at the source in Colombia.
E.A. Decaf Process
- Green coffee is received, sorted, and prepared for processing.
- Coffee is steamed for 30 minutes prior to decaffeination.
- A low-pressure steaming process has opened the pores of the coffee, allowing for caffeine extraction.
- Coffee is placed in a solution of water and Ethyl Acetate (E.A.), a naturally occurring compound and solvent derived through the fermentation of sugarcane.
- Green coffee is submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing for the extraction of caffeine.
- Once the coffee is saturated, the tank is drained and fresh solution is introduced. This continues for about 8 hours.
- After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming.
- The final low-pressure steaming removes the remaining traces of E.A.
- Decaffeinated coffee is then dried, physically polished to ensure cleanliness, and packaged for export.
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