Timely Decaf

Colombia is home to a diverse range of coffee-growing regions, stretching from north to south along the three "Cordilleras," which are the northern extensions of the Andes Mountains. Most of the coffee, particularly from the southern region of Huila, is grown on small family farms. Huila has a rich history of coffee production and has recently gained recognition as one of the most sought-after coffee-growing regions in the world.

Ethyl acetate (E.A.) decaffeination is a natural process that preserves the integrity of green coffee's flavour. Ethyl acetate, a naturally occurring ester found in bananas and as a by-product of fermented sugars, is used as a solvent to bond with and remove caffeine from green coffee.

The process begins with sorting and steaming the coffee for 30 minutes under low pressure to open the pores of the coffee seeds, preparing them for decaffeination. The coffee is then immersed in a solution of water and ethyl acetate. The E.A. bonds with the salts of chlorogenic acids inside the seeds, effectively removing the caffeine. Over eight hours, the tank is repeatedly drained and refilled until no caffeine is detected.

Once decaffeination is complete, the coffee seeds are steamed again to remove any remaining ethyl acetate. Although E.A. is only harmful in extremely high concentrations (400 parts per million or more), this final step ensures safety. The coffee is then dried and polished, ready for export.

𝗣𝗿𝗼𝗱𝘂𝗰𝗲𝗿𝘀: Producers living and working in Huila, Colombia