Colombia Decaf EA
Colombia Decaf EA
Colombia Decaf EA
Our decaf coffee was decaffeinated using the EA method. The agent used is called ethyl acetate (also known as ethyl alcohol) and is derived from a mixture of acetic acid (vinegar) and a natural extract distilled from sugarcane. First, the beans are steamed to open their pores and then repeatedly rinsed in ethyl acetate to remove the caffeine. The beans are then dried.
Located high in the mountains, coffee farmers from the Huila and Cauca regions benefit from volcanic soil, fresh mountain air, and stable rainfall, which creates ideal conditions for rich and complex flavors. The process begins with hand-picked cherries at maximum ripeness. Mostly Castillo and Caturra varieties, they are washed, sun-dried, and carefully prepared to preserve their full character.
Available in the shop as 250 grams and per 1kg.
Product info
Variety: Castillo, Caturra
Process: Washed (16h-18h fermentation)
Altitude: 1,300 - 1,800 masl
Producer: various smallholder farmers
Trader: Cuprima
