CALMA DECAF

FLAVOUR PROFILE

SWEET, SMOOTH & CALM - PLUM, CARAMEL, MILK CHOCOLATE

ORIGIN

HUILA AND TOLIMA, COLOMBIA

FARMER

SMALL HOLDER FARMERS

PROCESS

SUGARCANE DECAF WASHED

VARIETY

CASTILLO, CATURRA, COLOMBIA

MASL

1500 - 1900

Process

Ethyl acetate decaffeination – commonly called the “sugarcane method” – combines high-mountain spring water with naturally derived ethyl acetate (EA). EA occurs naturally in every coffee cherry (as well as in many other fruits and vegetables). The natural ethyl acetate is obtained from processing sugarcane and, together with spring water, it is the only other substance that comes into contact with the coffee.

First the green beans are steamed to open their pores, then repeatedly rinsed with ethyl acetate, which removes the caffeine. They are then dried to 10–12 % moisture and sealed with a neutral natural wax that does not affect the flavour or aroma of the coffee.

This water-EA process gently extracts caffeine from the bean without excessive heat or pressure, preserving the natural structure and all the characteristics of the coffee bean.