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Description

Region: Cauca, Tolima, Antioquia

Producer: Various smallholders < 5 hectares

Variety: Various | Altitude: 1 400 to 2 100

Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since EA is naturally-occurring, the process is labeled as “naturally decaffeinated.”

The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.

Additional information
Weight 0,25 kg
Dimensions 16 × 6 × 23 cm
Bag size

1 kg, 250 g

Roast

Filter

Origin

Colombia

Process

Washed

Shavi Coffee Roaster