Mexico, Sugarcane Decaf

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

1. Green coffee is received, sorted, and prepared for processing.
2. Coffee is steamed for 30 minutes prior to decaffeination.
3. A low-pressure steaming process has opened the pores of the coffee, allowing for caffeine extraction.
4. 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.
5. 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.
6. Once the coffee is saturated, the tank is drained and fresh solution is introduced. This continues for about 8 hours.
7. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming.
8. The final low-pressure steaming removes the remaining traces of E.A.
9. Decaffeinated coffee is then dried, physically polished to ensure cleanliness, and packaged for export.