COLOMBIA DECAF - TUMBAGA SUGARCANE 1000g

Decaffeination Method: Sugarcane Ethyl Acetate (EA) Sugarcane decaffeination uses a naturally occurring compound, ethyl acetate (EA), derived from molasses, a byproduct of sugar production. This method is known for its natural and gentle process, making the coffee decaffeinated without compromising much on the flavor. How It Works: The beans are first moistened with water, and EA is circulated through the beans. The EA binds with the caffeine molecules, extracting the caffeine while leaving most of the other important flavor compounds intact. Once the desired level of caffeine is extracted, the beans are steamed to remove any remaining EA residue. Tasting Notes: Expect a smooth and flavorful cup with a balanced profile. The natural decaffeination process helps retain the richness and complexity of the coffee without the bitterness sometimes associated with other decaffeination methods.