Castillo, Caturra, Colombia
April - July 2020
1200 - 2000
Lemon, Caramel, Walnut
WASHED and Decaffeinated with Ethyl Acetate.
The decaffeination of the coffee happens direct in Colombia using a special, natural process, on the green beans, that utilizes a solvent of Ethyl Acetate obtained from the sugarcane fermentation.
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, a fruty taste but contains almost no caffeine at all. The beans will contain a maximum of 0.01–0.03% caffeine.