[Whole Bean] Add Note to Order if you Need it Ground Our current DECAF hails from Columbia. Our Colombian DECAF hails from the lofty heights of Tolima (1450 meters up!). These Red and Yellow Caturra beans undergo a fun science experiment called EA Sugarcane processing, where sugar cane ethyl acetate works its magic to whisk away the caffeine. The result? A playful profile of almond, panela, citric acid, and clove that'll dance on your taste buds—without the caffeine jitters! These beans get steamed, washed, and dried in a spa-like treatment that preserves all the flavor while saying "bye-bye" to the buzz. Region: TolimaAltitude: 1450 MetersVariety: Red and Yellow CaturraProcess: EA SugarcaneProfile: Almond, panela, citric acid and clove Coffee nerds, listen up! Our decaf beans might look like they've got a suntan compared to their caffeinated cousins—they're noticeably darker before they even hit the roaster! We're head over heels for the Sugarcane process because it uses sugar cane-derived EA to do the decaf magic without stealing the flavor. This cheeky little process keeps all the delicious notes intact, honoring our hardworking producers. It's decaf that doesn't feel like a compromise—just a party in your mug without the caffeine crash! To Learn More: World Coffee Research | caturra EA Sugarcane Process: Sugar cane ethyl acetate (E.A.) processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate. In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. E.A. is also found in wine, beer, fruit, vegetables, and other food and beverage. When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. It is at this point, that the bean experiences an E.A. wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the inner most portions of the bean. Finally, the beans are dried until reaching the moisture similar to which they had prior to the process. Here's the step-by-step process: Coffee is delivered green and unroasted to be decaffeinated. It's steamed for 30 minutes before the decaffeination process starts. The steaming process is low-pressure, so the pores of the coffee can be opened, allowing for the extraction of the caffeine. Once the coffee is ready, it's placed and submerged into the EA solution for a specific amount of time. During this time, the EA bonds to the chlorogenic acid and separates the caffeine from the rest of the coffee bean. Beans reach a level of saturation that requires the tank to be emptied and refilled with fresh solution. This process repeats and continues for about eight hours or until the coffee has been sufficiently decaffeinated. Once all the caffeine is removed, the beans are prepped to be steamed again. This second steaming removes all traces of EA. Once the decaf coffee is dried, it's polished to ensure it stays clean and then packaged and distributed.
