Country: Mexico
Region: Veracruz
Flavor Profile: Maple, Hazelnut, Chocolate
Process: Ethyl Acetate Method
Roast Level: Medium
Varietal: Bourbon

Ethyl Acetate is found to be a naturally occurring compound in many different types of produce. In the EA process, the beans are soaked/steamed so that the compounds swell for easier extraction. EA works well for decaffeination as the particles can bind with caffeine, providing the compound ability to be manipulated and removed. After the caffeine is withdrawn, the beans are re-washed, sun-dried, and ready to export.

This coffee is so smooth, you wouldn’t know it’s decaf. Upfront you will taste rich, silky chocolate with sweet nuttiness on the finish.