This is one of the nicest decaf Colombia coffees we have tasted. We are roasting it fairly light -- even a little bit lighter than regular caffeinated Colombia. Treating it like a washed Costa Rica coffee in the roaster, and that's about what it tastes like as well. There is citrus and sweetness and a fair amount of complexity.
The EA decaf process is only being done in Colombia right now, so the only beans being decaffinated this way are Colombia beans. Ethyl Acetate is a compound found in sugarcane, and introducing this natural compound to the coffee eliminates 97% of the caffeine from it. It seems like it may retain the most flavor in the coffee of any currently used decaf process methods. I hope that it catches on and we start seeing other coffees decaffeinated using this method!
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