Using only sugar-processed coffees we created a decaf blend so flavorful many have asked “Is this really decaf?” This blend is versatile enough to taste great when prepared with any manual brewing method, with an automatic brewer, or as luscious, syrupy espresso. Expect a cup loaded with character, bright aroma, medium body and a smooth finish.
Rhubarb, Strawberry, Caramel
Over the years, the options and processes of decaffeinating coffee have evolved and improved. As taste is EVERYTHING for the decaf drinker, we are pleased to update True North's Quiet Storm decaf with sugar cane processed coffee.
 

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.

$ 19.00 / 12 oz.

Specifications

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Flavors

Using only sugar-processed coffees we created a decaf blend so flavorful many have asked “Is this really decaf?” This blend is versatile enough to taste great when prepared with any manual brewing method, with an automatic brewer, or as luscious, syrupy espresso. Expect a cup loaded with character, bright aroma, medium body and a smooth finish.
Rhubarb, Strawberry, Caramel
Over the years, the options and processes of decaffeinating coffee have evolved and improved. As taste is EVERYTHING for the decaf drinker, we are pleased to update True North's Quiet Storm decaf with sugar cane processed coffee.
 

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

Using only sugar-processed coffees we created a decaf blend so flavorful many have asked “Is this really decaf?” This blend is versatile enough to taste great when prepared with any manual brewing method, with an automatic brewer, or as luscious, syrupy espresso. Expect a cup loaded with character, bright aroma, medium body and a smooth finish.
Rhubarb, Strawberry, Caramel
Over the years, the options and processes of decaffeinating coffee have evolved and improved. As taste is EVERYTHING for the decaf drinker, we are pleased to update True North's Quiet Storm decaf with sugar cane processed coffee.
 

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.


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