Divino Niño decaf

Sugarcane decaffeination utilizes a naturally occurring compound(in the fermentation of sugarcane), ethyl acetate (EA) to decaffeinate coffee. The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them. 

This decaffeination process magnifies sweetness and acidity, producing an excellent decaffeinated coffee with notes of cherry and dark chocolate.

Origin: Colombia
Region: Huila
Farm: Suaza Community lot
Producer: Various
Variety: Caturra, Castillo, Colombia
Process: Sugarcane EA Decaf