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Sparkling "FLASH-BREWED" Coffee

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A delightfully clean and crisp decaffeina-ted coffee.

There are several options available when choosing decaf coffee. Sugarcane ethyl acetate (also known as EA decaf) is a natural process of decaffeinating coffee. It is usually found in Colombia, where sugar cane is readily available and starts with making molasses from sugar cane.
Once created, it sits in vats to ferment. The bacteria produce acetic acid, much like fermenting coffee, and at the peak of fermentation, alcohol is added to make something called ethyl acetate.

For it to be applied to coffee first, the green coffee is steamed in tanks to elevate the moisture level — the beans swell, which allows the extraction of caffeine. Ethyl acetate is added to the mixture, and it dissolves the caffeine in the coffee. The coffee is then washed with water and laid to dry. The most important part of EA coffee, and why it tastes so sweet, is it avoids high pressure and high heat, which degrades coffee quickly. This allows the natural terroir flavours to come through, making it a sweet and bright decaf.

In the cup, expect a base of mellow cocoa and raisin, followed by the surprising note of sweet banana. We love this decaf for its delightfully clean and crisp flavour profile.

Please enjoy!

A delightfully clean and crisp decaffeina-ted coffee.
There are several options available when choosing decaf coffee. Sugarcane ethyl acetate (also known as EA decaf) is a natural process of decaffeinating coffee. It is usually found in Colombia, where sugar cane is readily available and starts with making molasses from sugar cane.
Once created, it sits in vats to ferment. The bacteria produce acetic acid, much like fermenting coffee, and at the peak of fermentation, alcohol is added to make something called ethyl acetate.
For it to be applied to coffee first, the green coffee is steamed in tanks to elevate the moisture level — the beans swell, which allows the extraction of caffeine. Ethyl acetate is added to the mixture, and it dissolves the caffeine in the coffee. The coffee is then washed with water and laid to dry. The most important part of EA coffee, and why it tastes so sweet, is it avoids high pressure and high heat, which degrades coffee quickly. This allows the natural terroir flavours to come through, making it a sweet and bright decaf.
In the cup, expect a base of mellow cocoa and raisin, followed by the surprising note of sweet banana. We love this decaf for its delightfully clean and crisp flavour profile.
Please enjoy!

Decaf