How is Decaf Coffee Decaf?: Ethyl acetate, a natural ester found in bananas and produced during sugar fermentation, serves as a solvent to extract caffeine from green coffee beans. After meticulous sorting, the beans are steamed under low pressure to open their pores for decaffeination.
Submerged in a water-ethyl acetate solution, the beans undergo an eight-hour process where ethyl acetate bonds with chlorogenic acids, eliminating caffeine. Post-extraction, a final steam treatment removes residual ethyl acetate, ensuring a safe product for consumption.
Cupping (tasting) this coffee for the first time was a fun one for those at the cupping table. This coffee is everything a decaf is supposed to be and more. The mouthfeel is full and smooth while you experience warm sweet notes. This decaf is a testament to balance, offering a full-flavored cup without compromise.
