Colombia Decaf Sugarcane Arabica Coffee Beans

🌿Colombia Sugarcane Decaf | Decaf | Unroasted🌿 Sugarcane Decaf or otherwise known as EA (Ethyl Acetate) Decaffeination, is a natural process that maintians the integrity of the green coffee's flavour while extracting out the caffeine in the coffee. EA is a natural compound formed from sugarcane mixed with water (hence the name Sugarcane Decaf). The green beans are placed and submerged in EA solution for a specific amount of time which allows the chlorogenic acid in the beans to bond with the EA and separates the caffeine from the rest of the coffee bean. SCAA Score: 83 ✨ Cup Profile ✨ 🍓 Fruity | 🍑 Dried Fruits | 🍫 Chocolate | 🍬 Sugar | 🥛 Creamy ☕ How EA Decaffeination works Sugars from sugarcane are fermented to form ethyl alcohol. Ethyl alcohol is mixed with acid to derive the ethyl acetate compound. The EA process begins with steaming the green beans at low pressure to remove silver skins. The beans are thereafter moistened with hot water to swell and soften the beans to catalyse the hydrolysis of the caffein which is bonded to chlorogenic acid inside the coffee. The EA process gently extracts the caffein from coffee beans, avoiding the use of excessive heat that could damage the beans structure. Then, the coffee passes to an extractor, where caffein is removed by repeatedly washing with the natural solvent ethyl ectate. This process happen several times to complete the extraction stage, removing more than 97% of caffein. Once caffein extraction is complete, a flow of low pressure steam is passed over coffee to strip residual ethyl ectate, which evaporates at 70'c once coffee beans are roasted. The coffees now decaffeinated and free from ethly acetate, is vacuum dried until the moisture content is brought back to 10-12%.