Decaf

The Ethyl Acetate (EA) decaf process, or ‘Sugarcane Decaf’, is a relatively new practice that is considered more ‘natural’. This is because ethyl acetate is a naturally occurring ester found in vegetation, such as bananas and sugarcane, and is sourced as a by-product from other production processes. The process is rather simple; first, the beans are soaked in water and steamed in order to make them more porous. Then they are soaked in ethyl acetate solution, which binds to the caffeine and removes it. The beans are then rinsed again with water and dried.

Cupping Notes

Expect ripe yellow/orange stone fruit flavours and acidity with toffee and milk chocolate.