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Colombian coffee is often regarded as some of the highest quality coffee in the world. Colombia has traditionally grown Arabica beans at high altitudes and drier climates, producing a delicious, full bodied, high quality brew.
Ethyl Acetate (E.A.) – Known as sugarcane decaf, is a naturally occurring ester (present in bananas as well as sugarcane) that can be isolated and used as a solvent to bond with and remove caffeine from green coffee. The ethyl acetate for this coffee is 100% natural and sourced from sugar cane.
First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until the caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.
A very nicely balanced chocolaty and nutty cup profile, on the sweeter side. The taste is fuller bodied with a nice walnut chocolaty tone mixing with a smooth, sweeter, mellow finish. Pleasing hints of smoke and spice finish off this great Colombian coffee at darker roast points. Great from light to dark roasts.
Like all Colombians this is a versatile bean for roasting. Darker roasts convey wonderful smoky tones and outstanding sweetness while lighter roasts (with decaf, avoid cinnamon roast points) will deliver a crisper cup. A great coffee to experiment with at different roasting points to experience all this coffee has to offer. Looks darker than it really is, make sure you see the expansion in size if shooting for lighter roasts, the color can trick some.
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