Decaffeinated with ethyl acetate

The so-called sugar cane decaf: it uses ethyl acetate, which maintains acidity and sometimes provides a fruity point.

Body: Medium
Acidity: Medium
Decaf: Yes

In the cup

Citrus
Red fruit
Brown sugar

Ethyl acetate is a compound that appears naturally in many fruits and fermentations. To decaffeinate coffee is used as a solvent: the green grain is wet, washed with ethyl acetate, which drags the caffeine, and then the remains are removed.

In the specialty coffee it is often sold as "sugar cane decaf" (sugarcane EA), because the acetate can be obtained from the cane molasses. It is important to know that on an industrial scale it is often synthetic. If you care about origin, ask the toaster.

In the cup it has good fame:

Keep your acidity good.
Sometimes it leaves a slight fruity or sweet touch.

In the European Union, toasted decaffeinated coffee should be around 0,1% caffeine or less.

It's common to find him in decaf in Colombia. Prepare it in filter or espresso as you would with a normal coffee: grind right before and adjust calmly, because decaffeinated sometimes ask for small milling changes.

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