Quality Decaffeinated Coffee
A medium roast premium quality Arabica with South American Origins //
Acidity – medium
Body – medium
Mouth Feel – delicate to the palate
Notes: citrus, sweet chocolate flavour, honey, balanced in its sweetness. Residual to lemon, clean cup, silky.
Spring water – natural origin Ethyl Acetate (EA) combined method. The latter substance is naturally present in every coffee bean (as well as in many fruits and vegetables). This means there is no addition of foreign materials that takes place. Natural EA is obtained from the sugarcane industry in Colombia, and is, along with spring water, the only other substance with which the coffee comes into contact. This solvent of natural origin and fresh spring water are the only materials used for the caffeine extraction process. The EA water process permits a smooth extraction of caffeine from the grain, avoiding excessive heat and pressure, thus preserving the natural structure of the coffee bean cells. This process allows an excellent roasting that yields a perfect aroma and flavour. The process is FDA approved, and the residuals of Ethyl Acetate are below 5 ppm, while international norms allow up to 20 ppm. A ripe Banana contains about 20 times more EA than our decaffeinated coffee! It is also worthwhile mentioning that due to the volatility of the Ethyl Acetate, any residual of it in coffee beans evaporates during any roasting process, leaving no trace (E.A. evaporates at 70°C, coffee is roasted around 200°C).