This process happens at Descafecol based in Manizales, Colombia.
Natural Ethyl Acetate is derived from sugarcane (by pressing the cane and fermenting the juice) which when combined with fresh spring water strips caffeine from the coffee.
The method used to decaffeinate with Ethyl Acetate is a chemical-free process in which no additional substances come in contact with the coffee.
The delicate process of decaffeinating begins at the pre-treatment step by steaming the green coffee beans with low pressure steam to remove the silver skins.
The coffee is moistened with hot water to swell and soften the beans and start the hydrolysis of caffeine which is bonded to salts inside the beans.
At the decaffeination extraction phase the Ethyl Acetate s is recirculated through the pre-treated coffee beans multiple times until at least 98% of the caffeine is removed.
Low pressure saturated steam is then applied following the extraction process to remove any traces of the Ethyl Acetate.
Caramel, Chocolate and subtle but sweet red fruit at first. Rounded acidity, silky mouthfeel and lingering sweetness.
Chocolate and cacao on the front with a smooth red fruit (raspberry and redcurrant) note finishing off with caramel and vanilla.
Part of the Red Association Pitalito Group. This coffee is grown on about 660 hectares of land represented by 300 families based in Pitalito who were looking to improve their annual income and quality of their coffee. Through work with our partners Raw Materials and Invercafe, who has handled the drying and finance for the farmers, we are working to provide them a sustainable supply chain and access to the specialty coffee market. (NB- be careful not to spell as 'Columbia' when writing to a native Colombian, they do not appreciate it!)
Espresso (18g VST)
in 27 to 32 seconds
Cafetiere (1 Litre Brew)
75g of coffee,
1000g water at 94C
Wait for 4 minutes, then stir the crust and replace lid.
4 minutes later decant into pre-warmed cups