Decaffeinated Mexican Esmeralda EA Natural

Description

Decaf Mexico Esmeralda EA Natural Process is decaffeinated using Ethyl Acetate (EA), also known as Sugar Cane Decaf, the most common source of EA. In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent, rinsed thoroughly, re-dried and re-bagged for transport.

EA is known to be a wholesome & natural decaf method.

Tasting Notes: A great clean decaf coffee! Good from light to dark. Lighter roasting will show a little lemony crispness, rare for a decaf. Sweeter edged with a little herbal chocolate contrast. Medium roasts cut out most of the lemony crispness and rid the cup of its herbal edge. Smooth and rich, medium bodied, with a more pronounced chocolate tone; a bit floral and sweet in the aromatics, adds to the drinking experience but doesn’t come through in the tastes. Darker roasts are robust and strong, semi-sweet and very chocolaty with a roasty edge.

Roasting Notes: A easy one to roast, good from light  to dark roast. If looking for a smooth cup with a bit sweeter edge, make sure to keep it before 2nd crack. If you want  a heftier cup with strong bakers chocolate, touching to into 2nd crack.