PROCESS DESCRIPTION
Step 1: The green coffee arrives at the decaffeination plant.
Step 2: In the pre-treatment stage, the coffee is vaporized to remove all the cuticle/chaff.
Step 3: The coffee is moisturized to open its pores, preparing it for the extraction stage.
Step 4: In the extraction tanks, the beans are soaked in Ethyl Acetate (derived from sugarcane).
Step 5: Ethyl Acetate circulates through the extraction tank, removing the caffeine from the
beans.
Step 6: The coffee is vaporized again to eliminate any residues of Ethyl Acetate.
Step 7: The coffee is dried back to its normal moisture levels.
Step 8: The dried coffee is transferred to cooling silos to reach room temperature.
Step 9: The coffee is polished with a vegetal wax to enhance and protect its appearance.
Step 10: The decaffeinated coffee is packed and prepared for delivery.
General Information
Variety: Red & Yellow Caturra
Processing: EA Sugarcane
Crop year: 2024
Altitude: 1500 - 2000
Sensorial Information
Cupping score: 87
Notes: Baking spices,Caramel, Winey plum.