E.A., short for “ethyl acetate,” is a naturally derived ester that is found in fruit like bananas, and is a by-product of fermented sugar. It can be isolated and used as a solvent to bond with caffeine molecules in green coffee as a means of removing them without causing trauma to the seed structure or damaging the integrity of the coffee’s flavor. It’s a safe, effective, and special way to handle these coffees to achieve the best possible outcome: decaf you actually want to drink.
If you want great coffee without the Caffeine look no further then our E.A Process Decaf.
Origin |
Colombia |
Region |
|
Farm |
Various smallholder farmers |
Altitude |
2,050 masl |
Proc. Method |
Washed, E.A Process Decaffeinated |