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Origin Information

Grower
Producers from Guatemala
Variety
Bourbon, Catuai, Caturra, and Typica
Region
Guatemala
Harvest
October - February
Altitude
1372 masl
Soil
Volcanic loam / Clay minerals
Process
Fully washed and dried in the sun
Certifications

Background Details

Decaf Guatemala SHB EP EA Natural Process is decaffeinated using Ethyl Acetate (EA). In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent, rinsed thoroughly, re-dried and re-bagged for transport.