Colombia Decaf Origin Select EA

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Comforting
  20
• Funky
  20

Cocoa, toasted wheat, & graham cracker -- Take advantage of a great program dedicated to bringing the highest-quality, non-chemical-processed decaf coffees to market. La Terza's Colombian E.A. (ethyl acetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'.) decafs are cupped as regular green samples and specifically identified for decaffeination, which happens in-country in Colombia before the coffee goes to export. This allows La Terza to maintain both the integrity of the quality of the coffees they choose to decaf, but also to extend their intentional and responsible sourcing to decaf offerings. This process works by soaking green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.