Choc Nutty Orange
LocationCauca, Tolima, Antioquia and Eje Cafetero
Time: 31 sec
Time: 2.30-3.00 minutes
Coffee Selection for our Decaf
Knowing that the decaffeination process will magnify sweetness and acidity, our QC origin teams carefully source for high body, high sweetness and low acidity. With a strong foundation, we create a balanced, chocolatey and sweet cup that we’re confident is the best on the market.
Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since EA is naturally-occurring, the process is labeled as “naturally decaffeinated.” The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.