Medium Roast.
Tasting Notes: Orange, Milk Chocolate, Caramel
Body: High
Acidity: Low
Sweetness: Average
Location: Colombia
Sugarcane process.
This coffee is decaffeinated using Ethyl Acetate (EA) otherwise known as the sugarcane process. In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean.
