Tasting Notes:
Caramel, milk chocolate, apple.
Decaffeination Process
The Ethyl Acetate (EA) method, used for decaffeinating this coffee, is a natural process derived from sugarcane. Ethyl acetate is created by combining ethyl alcohol, produced through sugarcane fermentation, and acetic acid. During the process, the green coffee beans are soaked in a water and ethyl acetate solution. The ethyl acetate bonds with the caffeine and removes it, repeating until a decaffeination level of 97% is reached. Finally, the beans are steamed to remove any remaining ethyl acetate, ensuring a clean and flavourful decaf.
