$21.50
CUP PROFILE: Aromas of cinnamon lead to notes of cocoa, molasses, malt, and brown sugar.
COUNTRY: Colombia
PROCESS: Natural
ELEVATION: 1200-1800
OTHER: traceable
FARM INFO
This natural process coffee is decaffeinated using Ethyl Acetate (EA). In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent rinsed thoroughly, re-dried and re-bagged for transport.
