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Article: The Dreamer Explained

The Dreamer Explained

The Dreamer Explained

Colombia Decaffeinated - Delicious

Region: Sourced from anywhere in Colombia with delicious coffee

Processing: Decaffeination by local sugarcane processed Ethyl Acetate (E.A.)

Typical taste profile: red berry acidity, cherry, brown sugar, rich dried fruits, syrupy mouthfeel and cocoa finish

Benefits of sugarcane E.A. decaffeination: 

  1. Colombian sugarcane farmers benefit from local economic support
  2. Clean spring water used in the process of extracting the caffeine
  3. Not a synthetic manufactured solvent
  4. The green beans don't undergo large structural changes or lose valuable characteristics compared to alternative methods.
  5. Results in a very clean, sweet cup of coffee
  6. You may not even notice its a decaffeinated coffee

This sugarcane derived Ethyl Acetate (E.A.) is a solvent for decaffeination and is generally considered a natural product. The combining of ethanol and acetic acid makes the E.A. solvent. These can be commonly found in consumable products for example fruits, confectionary and alcoholic beverages.

Regardless of the chosen decaffeination solvent, the temperature coffee beans are subjected to in a roaster are far greater than the solvent can withstand. Furthermore, to allay any concern that traces of these solvents might remain, the temperature at which coffee is brewed is high enough to completely break them down.  

Did you know?
Ethyl Acetate begins evaporating at 70ºC and has a boiling point of about 77ºC :- Roasting coffee temperatures reach more than 200ºC, and brewing coffee temperatures are greater than 88ºC. 

E.A. Decaffeination Process Simplified:

  1. Green coffee undergoes the normal processing by the farmers and mills, then is sent to the decaffeination depot for final processing
  2. The Ethyl Acetate solvent is created by combining fermented molasses, extracted from Colombian grown sugarcane, and acetic acid (like that found in vinegar).
  3. A solution of spring water and E.A. is prepared for the decaffeination process
  4. Green coffee beans are gently steamed and soaked in spring water to open the cell structures for allowing caffeine to be accessible to the solvent
  5. The E.A. solution then goes to work to extract the caffeine from the beans, whilst leaving all the natural goodness in the beans
  6. Finally, the beans are rinsed and steamed to remove the solvent and then dried, ready for packing

The end result is a delicious and high quality coffee. Drink up and enjoy with peace of mind any time of day.

Click HERE to purchase a bag of our current Colombian Decaffeinated offering


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