Huila Producers • Washed-Processed EA Decaf Field Blend

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Tasting Notes

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"This decaf coffee is all about smooth balance and easygoing sweetness. Right from the first sip, you’ll notice a dark chocolate richness that’s smooth but never overpowering. As the cup cools, a gentle pop of pear acidity shows up, not sour, just bright and crisp, the kind of freshness that keeps things interesting. Then shortbread ties it all together, adding a silky texture and mellow sweetness that rounds out the cup. The result is a coffee that feels smooth with balanced complex, each sip making you forget it's decaf."

-Jonathan

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Colombia EA Decaf Process

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Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export