You will find a most delicious decaffeinated coffee with a heavy mouthfeel that is sweet and has some graham cracker flavor. What makes it even better is the natural decaffeinating process that is derived from fermented sugar.
You won’t even believe it is Decaf!
Colombian DECAFFEINATED
DECAFFEINATION PROCESS
WHOLE BEAN / GROUND
COFFEE SUBSCRIPTIONS
They're custom decaffeinated in Colombia, using a special, natural process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar. This naturally occurring ester (present in bananas as well as a by-product of fermented sugars) can be isolated and used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until the caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export. (The beans will contain a maximum of 0.01–0.03% caffeine.)
