Zumachi Decaf

From: $12.00

Colombia Tolima Sugarcane Decaf – EA Tolima
Country: Colombia
Region: Tolima
Farm: Various smallholder farmers
Variety: Castillo, Caturra, Colombia, Tabi, Typica
Altitude: 1200-2000 masl
Process: Washed, Ethyl Acetate Decaffinated
Cupping Notes: Brown Sugar / Apple Cider / White Grape

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Description

What is EA – Decaff

“Ethyl Acetate (E.A.) – This naturally occurring ester (present in bananas and also 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 EA 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 as present. The seeds are steamed once more to remove the ethyl acetate traces, though EA is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.”

Take advantage of a great program dedicated to bringing the highest-quality,non-chemical-processed decaf coffees to market. Our Origin Select Decaf offerings are single-origin blends of coffees selected by cup quality grown by multiple smallholder producers. Our Colombian E.A. (ethyl acetate) 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 us to maintain both the integrity of the quality of the coffees we choose to decaf, but also to extend our intentional and responsible sourcing to our decaf offerings as well as our “regular.” This process works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural 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.

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