Decaf Colombia - Inza Sugar

Taste Notes - Graham Cracker, Tangerine, Milk Chocolate

Sugar Cane Decaf Roasted for Drip

Country	Colombia
Region	Inza
Farm	Various smallholder farmers
Variety	Castillo, Colombia, Caturra
Proc. Method	Washed
Altitude	1200–2100 masl

This Colombian E.A. (ethyl acetate) decaf is special in more ways than one: First, it is cupped specifically for its' quality and sourced by single-origin, either region or farm. This coffee is decaffeinated in Colombia, using a special, natural process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar. We are impressed by the process as well as the quality in the cup!

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 flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)