Colombia – Decaf

A true specialty decaf coffee, this Castillo variety is true to its origin showing sugar cane, brown sugar, and lemon candy in the cup.

Sugarcane or ethyl acetate (EA) processing, sounds scarier than it is; and is also known as natural decaffeination. It starts by fermenting sugar cane to create ethanol, this is then mixed with acetic acid, to create ethyl acetate.

In Colombia, sugar cane is readily available, and as a result, it makes economic sense to use this plentiful resource to complement the coffee industry. EA is also found in wine, beer, fruit, vegetables, and other food and beverage.

This crops green coffee is steamed to elevate the moisture content, which swells the bean to help facilitate the extraction of caffeine. Then the beans are washed with EA, which dissolves the caffeine leaving us with a caffeine free; delicious cup of coffee.

Enjoy this coffee without the caffeine kick; works great as filter, espresso and with milk.