Decaf Espresso

Tasting Notes: Cherry, Caramel, Syrupy Sweet Roast Level: 03 Medium Farmers: Shady + Elias Bayter Origin: Colombia Region: Huila Farm: El Vergel Altitude: 1500 Meters Decaf Process: Washed + Ethyl Acetate Varieties: Caturra   Ethyl acetate decaffeination is known as “The Natural Decaffeination Method.” Highest quality green coffee + highest quality water + sugarcane ethyl acetate = ridiculously natural decaf coffee. E.A. process retains the body of coffee and the inherent sweetness within this Columbian coffee that we’ve all come to expect. Decaffeination is accomplished through ethyl acetate, which is a natural byproduct of fermented sugarcane. E.A. bonds with the soluble caffeine compounds in the coffee, allowing them to be removed from the green beans. The water-EA process allows for gentle caffeine extraction from the bean, avoiding excessive heat and pressure and thus retaining the natural structure of the coffee bean cells. Our suggested decaf espresso recipe is 19g in, 4