LONGSHIPS // Colombia - Decaf

The EA Decaf Process -

EA Decaf, Sugar Cane Decaf, Natural Process Decaf, and Ethyl Acetate all refer to the same process. 

The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)

Why we love this decaf?

- The EA processing facility, Descafecol, is in nearby Manizales in the Caldas Department, north of Huila. Being closer than other decaffeination facilities makes for less transportation required. This saves on fossil fuels,

- Due to the relative availability of sugar cane in Colombia, where it grows in the wild and on many farms, there is even less need to import required ingredients. In many cases, coffee farmers also produce sugar cane.

 - While water is part of the process all throughout, the EA process actually uses less water than most other methods of decaffeination, such as Swiss Water and Mountain Water processes.

- Ethyl Acetate is a naturally-occurring compound and is found in many beverages. Note: There is no EA present in the final coffee product.

Tasting Notes: Chocolate, almond, brown sugar and citrus.