We get lots of notes of vanilla and golden syrup with hints of sweet malt loaf.
Ethyl Acetate decaffeination – commonly called ‘sugarcane’ method – is a process which combines high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state (as well as in many other fruits and vegetables). The natural EA is obtained from a sugar cane-based process and is, together with spring water, the only other element which comes into contact with the coffee.
First the beans are steamed to open their pores, then they are rinsed with Ethyl-Acetate repeatedly to remove the caffeine. They are then dried to a 10-12% humidity and sealed with a natural wax which has a neutral profile which does not affect the flavour or aroma of the coffee.
This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all characteristics of the coffee bean.
