This is a community lot, from the Santander region of North-Eastern Colombia. The region has excellent micro-climates and rich soils creating excellent conditions for growing quality Arabica.
Location: Santander region, Colombia
Altitude: 1680m above sea level
Varietals: Caturra and Castillo
Processing: Washed and dried on sunnny patios. EA decafinnation process
This lot was sourced through Primavera.
EA decaffeination is a natural process that maintains the integrity of green-coffee flavour.
Ethyl acetate comes naturally in many fruits, which is why this method is often referred to
as natural decaffeination. First, sugars from sugarcane are fermented to create ethyl
alcohol. Second, the ethyl alcohol is mixed with acetic acid; the result is ethyl acetate.
The EA process begins with a pre-treatment step of steaming beans at a low pressure
to remove silver skins. Coffee is then moistened with hot water to swell and soften the
beans to catalyse the hydrolysis.