ROASTED E.A. SUGAR CANE DECAF: – E.A. Sugar Cane Decaf is a game changer with our Colombian Sugar Cane Decaf coffee. Sugar cane ethyl acetate (E.A.) processing, or ‘naturally decaffeinated coffee’ starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate.

COLOMBIA: – In Colombia, sugar cane is readily available, so it makes economic sense to use the plentiful resource in the coffee industry. E.A. is also found in wine, beer, fruit, vegetables, and other food and beverage.

E.A. SUGAR CANE DECAF: – The coffee is first submitted to a condition of water and steam. This elevates the moisture in the bean and the bean swells which facilitates the extraction of caffeine. At this point the bean experiences an E.A wash, which dissolves the caffeine. After which the beans are cleaned with water and steam to clean the inner most reaches of the bean. The beans are then dried until reaching the moisture they were before the process began. This method avoids excessive heat or pressure, which can radically disrupt the green coffee bean’s cellular structure.

E.A. SUGAR CANE DECAF: – A game changing Colombian Decaf. If you have been disappointed with Colombian Decaf in the past then give this one a try! The famous Colombian flavor profile is largely still intact and vibrant in this decaf, but without the side effects of caffeine.