Quiet Storm - Decaf
Sugar cane ethyl acetate (E.A.) processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate.
When the coffee is received it is first processed by introducing it to an environment of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. At this point the bean experiences an ethyl acetate wash, which dissolves the caffeine. The beans are then cleaned with water, followed by more steam, to clean the inner most portions of the bean. Finally, the beans are dried until reaching the moisture content reaches a similar level to their pre-processing state.
This method avoids excessive heat or pressure, which can radically disrupt a green coffee bean's cellular structure.
Specifications
- Country: Colombia
- Process: Sugar Cane
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Flavors
Sugar cane ethyl acetate (E.A.) processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate.
When the coffee is received it is first processed by introducing it to an environment of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. At this point the bean experiences an ethyl acetate wash, which dissolves the caffeine. The beans are then cleaned with water, followed by more steam, to clean the inner most portions of the bean. Finally, the beans are dried until reaching the moisture content reaches a similar level to their pre-processing state.
This method avoids excessive heat or pressure, which can radically disrupt a green coffee bean's cellular structure.
Sourcing and Processing Information
Sugar cane ethyl acetate (E.A.) processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate.
When the coffee is received it is first processed by introducing it to an environment of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. At this point the bean experiences an ethyl acetate wash, which dissolves the caffeine. The beans are then cleaned with water, followed by more steam, to clean the inner most portions of the bean. Finally, the beans are dried until reaching the moisture content reaches a similar level to their pre-processing state.
This method avoids excessive heat or pressure, which can radically disrupt a green coffee bean's cellular structure.
