Process: Washed (suger can)
Elevation: 1500 - 1700 meters
Roast Level: Medium
Recommended For: Chemex and Espresso Brewing Methods and espresso
Flavor Notes: Almond, Tamarind, Lively Acidity, Full Body
Variety: Catura
Score: 84
Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. 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.