DECAF - La Plata | Huila | Colombia | Ethyl Acetate

Prune | Apricot | Malt


Altitude | 1200-2000 MASL

Process | Washed
Decaffeination |
Ethyl Acetat
This decaffeinated coffee is a gathered from a collection of smallholders in the La Plata municipality of Colombia's famous Huila region. In 2013, Huila was awarded the Denomination of Origin status, a recognition of the region's specific characteristics and a legal protection against potential attempts to confuse customers. This is similar to the area-specific protection afforded Champagne, Roquefort and Parmigiano-Reggiano in Europe.

These coffees are cupped as green initially and identified as coffees suitable for decaffeination. Ethyl acetate is a solvent naturally found in several fruits and derived from fermented sugar and thus it is traditionally considered a relatively 'natural' decaffeination technique. The decaf process takes place in Colombia and involves the ethyl acetate bonding to the salts of chlorogenic acid in the coffee, thus extracting the caffeine. The coffee is then removed from its bath and steamed to remove any remaining ethyl acetate.


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