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[source: Actual Coffee]
This decaf comes to us from the region of Hulia in Colombia, and is a combined lot of select smallholder farmers. It was decaffeinated using a naturally-occuring chemical solvent called ethyl acetate, which is derived from the sugar cane that grows throughout Colombia.
The ethyl acetate solvent is an ester that is found naturally in fruits and vegetables such as bananas, apples, and coffee. The solvent is first circulated through a bed of green coffee beans and then recaptured in an evaporator while the beans are washed with water. The solvent is drained, then the beans are steamed again prior to finishing.
The main advantage of using this natural solvent for decaffeinating, is that it is more directly targeted to caffeine and does not drastically alter the coffee’s distinct flavor. This method of decaffeination removes 96% – 97 % of the caffeine.
In the cup, we taste sweet notes of citrus and toffee.
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