Ethyl Acetate Process, Red & Yellow Colombia Varietals.
Acevado, Huila, Colombia
Tastes like: Fuji Apple, Dark Chocolate, Banana Bread
This coffee is naturally decaffeinated using ethyl acetate. This process uses a molasses derived from spent sugar cane that ferments to create ethanol. It is mixed with the acetic acid common to vinegar to create the perfect caffeine solvent. Following application, steaming the beans leaves a traceable residue of one part per million.
The decaffeination process weakens the cellulose structure of the bean so a coarser than usual grind is recommended. It's super sweet!
*If you need your coffee ground, please leave a note in your cart and let us know what you use to make coffee