Nok Bay Coffee Specialty Coffee Beans, Colombian Sugar-Processed Decaf Coffee Beans, Medium Roast Colombia, EA Decaf Coffee Washed

Colombian EA Decaf Washed coffee uses a special decaffeine removal method called sugar processing or EA processing ( Ethyl Acetate ). This method uses ethyl acetate, a natural solvent produced during sugarcane fermentation, to extract caffeine.

This Colombia Sugar Cane Decaf Coffee (Colombia EA Decaf Washed) uses a special decaffeination method called the Sugar Cane Process or EA Process (Ethyl Acetate). This method uses natural ethyl acetate produced by fermenting sugar cane as a solvent to extract the caffeine.

Coffee Bean Information

• Origin : Huila Department, Colombia
• Variety : Typica / Bourbon / Caturra
• Altitude : 1300–1800m
• Grade : Excelso
• Process : Washed with water and decaffeinated using natural ethyl acetate ( EA).
• Flavor Spices , berries , honey , clean .
• Baking level Medium Roast

Processing Steps

This process utilizes the natural ethanol produced by fermenting sugarcane molasses, a byproduct, which is then combined with acetic acid to form ethyl acetate (EA) .

This process uses natural ethanol produced by fermenting a by-product of sugar cane molasses, which is then combined with acetic acid to form ethyl acetate (EA).

1. Pre -treatment : The green coffee beans are first steamed with low-pressure steam to make them expand, soften, and open their pores.
• Green coffee beans are first steamed at low pressure to expand, soften, and open up their pores.
2. Extraction : Coffee beans are soaked in a solution of water and natural ethyl acetate. EA selectively binds to caffeine molecules and removes them.
• The beans are soaked in a solution of water and natural ethyl acetate; the EA selectively binds with caffeine molecules and removes them.
3. Removal : After reaching the desired low caffeine level (typically removing at least 97% of the caffeine), the coffee beans are steamed again to remove any remaining traces of EA.
• Once the desired low caffeine level is reached (usually at least 97% of the caffeine is removed), the beans are steamed again to eliminate any residual traces of EA.
4. Drying : Finally, vacuum dry the coffee beans to the appropriate moisture content (about 11-12% ), ready for roasting.
• Finally, the coffee beans are vacuum-dried to the appropriate moisture content (approx. 11-12%), ready for roasting.

Flavor Profile

This processing method, by avoiding high temperature and pressure, better preserves the original flavor and sweetness of the coffee beans. The cupping flavor profile is described as: spices , berries , honey , and clean .

Because this process avoids high heat and pressure, it better preserves the original flavor and sweetness of the coffee beans. The cupping notes are described as: Spice , Berry , Honey , Clean .