Espresso Workshop Colombia - Sugarcane Processed Decaf
- Roast Level: Medium (for espresso)
- Origin: Colombia
- Tasting Notes: Milk Chocolate, Caramel, Orange
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Suitable for:
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- Elevation: 1,200–2,000 masl
- Varieties: caturra, typica, bourbon
- Decaffeination: Sugarcane / ethyl acetate process
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Sizes: 350g / 1kg
Ethyl Acetate (EA) decaffeination is a natural and widely used process for producing high-quality decaf coffee. Despite its technical name, Ethyl Acetate is a naturally occurring compound found in fruits and vegetables, and in this case, it is derived from sugarcane fermentation rather than synthetic chemicals. Combined with pure water, it is used in a gentle extraction process that selectively removes caffeine while preserving the structure and flavour of the coffee.