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Decaf Guatemala SHB EP EA Natural Process - *50325* - 24120 - SPOT RCWHSE
Decaf Guatemala SHB EP EA Natural Process - *50325* - 24120 - SPOT RCWHSE
Decaf Guatemala SHB EP EA Natural Process - *50325* - 24120 - SPOT RCWHSE
Decaf Guatemala SHB EP EA Natural Process - *50325* - 24120 - SPOT RCWHSE
Decaf Guatemala SHB EP EA Natural Process - *50325* - 24120 - SPOT RCWHSE

Decaf Guatemala SHB EP EA Natural Process - *50325* - 24120 - SPOT RCWHSE

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Warehouse Oakland
Cup Notes
Decaf Guatemala SHB EP EA Natural Process is decaffeinated using Ethyl Acetate (EA).
Bag details
Bag Weight: 131 lbs
Position
Spot
Grower icon
Grower Producers from Guatemala
Variety icon
Variety Bourbon, Catuai, Caturra, and Typica
Region icon
Region Guatemala
Harvest icon
Harvest October - February
Altitude icon
Altitude 1372 masl
Soil icon
Soil Volcanic loam / Clay minerals
Process icon
Process Fully washed and dried in the sun
Certification icon
Certification Conventional

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.