Decaf Coffee - RÊVERIE
Decaf Coffee - RÊVERIE
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Tasting notes
Apple, Caramel, Licorice
Recipe
Filter: 20g coffee / 280g water / 3min 15s
Espresso: 17g coffee / 36g water / 28s
The bean
Origin : Mexico
Region : Chiapas
Farm/Producer : Smallholders
Varietal : Marsellesa, Costa Rica, Typica, Caturra
Altitude: 1100-1350 MASL
Process: Washed, Sugarcane Decaf
Certifications: Organic
Our Decaf is now called RÊVERIE! This delicious example will probably fool you into thinking it's caffeinated, but we promise its not!
Decaffeination process
The sugarcane EA (ethyl acetate) decaffeination process is a natural and eco-friendly method for removing caffeine from coffee beans. In this process, ethyl acetate, which is derived from sugarcane, is used to extract the caffeine from the coffee beans.
The process begins with unroasted, green coffee beans. These beans are first moistened with water and then placed in a drum where they are steamed for a short period. This step helps to open up the pores in the coffee beans, making it easier for the ethyl acetate to penetrate.
After steaming, the coffee beans are then soaked in a solution of water and natural ethyl acetate, which has been derived from sugarcane. The ethyl acetate acts as a solvent, bonding with the caffeine molecules and separating them from the coffee beans. The coffee beans are then washed with water to remove any remaining ethyl acetate and caffeine.
The final step in the process is drying the coffee beans. Once the beans are completely dry, they are ready to be roasted and enjoyed as decaffeinated coffee.
Compared to other decaffeination methods, the sugarcane EA process is considered to be more natural and environmentally friendly. It does not use harsh chemicals or leave behind any harmful residues. Additionally, the use of sugarcane-derived ethyl acetate helps support sustainable agriculture and reduces the carbon footprint of the decaffeination process.
