|Varietal:||Variedad Colombia, Castillo, Caturra, Catimor|
|Processing:||EA Sugar Cane Decaffeination|
|Altitude:||1700-1900 metres above sea level|
|Producer:||Collection of small farms|
Molasses (derived from sugar cane) is fermented to create ethanol, which is then mixed with acetic acid, to create ethyl acetate.
The coffee is first conditioned with water and steam to increase the moisture content and swell the bean so that the caffeine can be extracted. Then the beans are washed with E.A. to dissolve the caffeine, which dissolves the caffeine. Finally, the beans are cleaned with water and steam, and dried until reaching the moisture similar to which they had prior to the process.
This method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure.