DECAF BRAZILIA Cerrado Campos Altos Fazenda Bioma Natural EA

Description

Processing: Natural Water EA Decaf; SCA Score: 82.5 pts

Cup Profile: notes of dark chocolate, roasted nuts, brown sugar, with a smooth and pleasant mouthfeel

This coffee undergoes a decaffeination process using water and Ethyl Acetate (EA), also known as the “Sugarcane” or “E.A.” method. In this process, a natural compound—Ethyl Acetate—commonly derived from sugarcane, is extracted and used as a solvent to bind with caffeine.

The process begins by soaking the green coffee beans in water, followed by a steaming phase of approximately 30 minutes to open the pores and allow the coffee cells to expand. This step facilitates the extraction of caffeine. Next, the green beans are soaked and washed in an Ethyl Acetate solution, which attracts and removes the caffeine. Once the coffee is saturated, the tank is emptied and refilled with fresh solution, repeating this cycle for another eight hours.

Afterward, the coffee is steamed again to remove any traces of Ethyl Acetate. Following drying, cooling, and polishing of the beans, a final quality check is performed to determine if the coffee is ready for roasting.