Origin
About this lot
Decaf. EA Sugarcane Process. Beautifully balanced coffee, notes of caramel, chocolate and brown sugar. Medium-bodied, buttery aftertaste. Sugarcane decaffeination utilizes a naturally occurring compound, 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. Crop 2026 Our recipies: v60 : 15 gr in ~ 250 gr water ~ 91 C ~ extraction time : 2 min + 30 sec. espresso: 19 gr in ~ 38 gr out ~ 93 C ~ extraction time : 30 – 32 sec.