Seasonal Half Caf - Medium Dark Roast

The Flavour Profile

Indulge in the perfect cup of coffee with our Seasonal Half Caff from Brazil. This medium dark roast features hints of caramel, sweet fruit like dried apricot and maple syrup taste, making it ideal for any brewing method.

The Little Details

This coffee comes from Sul de Minas Gerais Region  in Pocos de Caldas Town in Brazil. This coffee is grown 1300 m above sea level and is EA Decaf Natural process.. It's drawn from Yellow Bourbon, Catuai and Catucai coffee beans.

About Coffee Decaffeination Process

This lot underwent the Ethyl Acetate decaffeination process at the Coffein Compagnie in Bremen, also known as the Sugarcane Decaf or Natural Decaf Process. 
The special EA process preserves the high quality of the green beans, whilst successfully removing the caffeine content. Ethyl acetate occurs naturally in fruits, and this is why it is the best natural option for decaffeination. For this process, sugars from sugarcane are fermented to create ethyl alcohol. This is then mixed with acetic acid to create ethyl acetate. 

The EA decaffeination process begins with a pretreatment steaming the coffee beans at a low pressure to remove the silver skin, or the thin layer of skin on the coffee beans. The coffee beans are then moistened with hot water to swell and soften, to catalyze the hydrolysis (the chemical breakdown of a substance due to reaction with water) of the caffeine. Essentially, the caffeine is bonded to chlorogenic acid inside the coffee, and this process breaks them apart to remove the caffeine. The beans are then moved through an extractor, where they are repeatedly washed with the natural solvent, ethyl acetate. This occurs several times in order to remove 97% of the caffeine content within the coffee. 
Surprisingly, the weight of the coffee is reduced by 3%. The EA method gently extracts the caffeine from the coffee without using excessive heat that may damage the beans. Once this process is complete, a flow of low-pressure steam is passed over the beans to remove any remaining ethyl acetate, which will evaporate at 70°C once the coffee beans are roasted. Lastly, the coffee is vacuum-dried until the moisture content of the coffee is brought back to the original moisture level when it arrived at the EA processing facility – typically between 10-12%. Thus, completing the decaffeination process.