BREW CHARACTERISTICS
Flavor Profile
Baker's Chocolate, Vanilla and Smoked Mahogany
Aroma
Strong chocolate scent combined with vanilla bean notes.
Brightness
Subtle lime-like acidity
Body & Finish
Light body with a clean finish.
ROAST & CROP DETAILS
Roast Level
6/8
Processing
Washed Process.
Patio / Mechanical drying.
Altitude
4,000 - 4,500 ft.
Varieties
Castillo
DECAFFEINATION
Fermented Sugarcane Process
Fermented Sugarcane Process begins with fermenting sugarcane molasses to produce ethyl acetate. The name might sound very “chemical” but ethyl acetate is an organic compound commonly found in wine, fruits, cereals, etc. Granted, some companies use a synthetic version, but the one used on our beans is naturally derived.
Here are the steps of the process:
1. Coffee is steamed for 30 minutes in order to open the beans’ pores.
2. They are then soaked in a solution of water and ethyl acetate which dissolves the caffeine.
3. Once the beans are saturated, the tank is drained of the liquid which has now extracted some of the caffeine. New solution is introduced.
4. This cycle continues for about 8 hours until at least 97% of the caffeine has been removed.
5. The beans are steamed one last time to remove any remaining traces of ethyl acetate.
6. Finally, they are dried back to their original 10-12% moisture content.
Ethyl Acetate evaporates at 70°C. Therefore, since coffee is roasted at much higher temperatures there will be no trace left in your freshly roasted beans. Moreover, ethyl acetate specifically targets the caffeine molecule. Thus, the coffee’s flavor components will not be extracted. Furthermore, because the ethyl acetate originates from sugar cane, it will add some sweetness to the beans, making your brew even more pleasant.
We look forward to your enjoyment of our decaf selection and are thrilled to shine a light on the amazing work that goes into producing it.