Colombia Huila Decaf

Coffee Story Grown in the beautiful Huila region of Colombia, this naturally decaffeinated coffee is juicy, sweet, and fruity. This specific lot is a fully washed field blend of Caturra, Colombia, and Castillo coffees from ten small-parcel producers with farms at 1500 MASL and naturally decaffeinated using the E. A or Sugarcane method. Much like all of our Single Origin decaf lots, we've developed the roast profile on this coffee so that it is great no matter how it’s brewed. We love it, whether it’s filter, immersion, or decaf espresso! About the Natural Sugarcane Decaffeination Method Sugar Cane or E.A. (Ethyl Acetate) processing (aka "The Natural Decaffeination Method") is done at the origin and starts by fermenting molasses derived from sugar cane to create an alcohol. This alcohol is then mixed with acetic acid to form ethyl acetate. In Colombia, where a lot of sugar cane is grown, this naturally occurring solvent makes sense to complement their thriving coffee-growing/processing industry. E. A is commonly found in wine, beer, fruit, vegetables, and other food and beverages. First, the coffee is steamed to open up its pores. Next, the E.A. is applied via water, dissolving…