Tasting notes: Pineapple upside down cake and a juicy body

Roast level: Medium

Location: Juan Giraldo's Finca La Mina. Peque, Antioquia, Colombia

Latitude = 7 north

Decaffeination method: For short, "E.A. decaf" for long, "sugar cane ethyl acetate decaf."

From our supplier: The sugar cane process begins with fermenting molasses derived from sugarcane to create ethanol, and mixing with acetic acid (naturally created in vinegar) to create ethyl acetate. The coffee is put in a steam bath with the E.A. which opens up the cellular structure of the coffee and allows the ethyl acetate to wash over the beans to dissolve the caffeine. The caffeine is then filtered out, beans are steamed again to remove residual E.A., then dried and shipped. In many coffee producing countries (especially Colombia!) sugar cane is grown in abundance, so it makes sense to use this naturally occurring solvent to decaffeinate coffee at origin. This method also drastically reduces the amount of fuel used to get the coffee to its final destination, since it cuts out the shipment to a far flung decaffeination plant (Swiss Water is in Vancouver, for example). The coffee is decaffeinated in Colombia, often very nearby the mill where it is processed, which has the added bonus of leaving more of the profits from production in coffee producing countries. This is our very first EA Decaf, it is a single farm lot that is fully traceable, and we are beyond excited with the result. The coffee is fruity, clean, and sweet, and unlike any other Decaf we have tried!

[PLEASE NOTE THIS COFFEE IS NOT CERTIFIED ORGANIC]

COFFEE BEANS