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Decaf Sumatra Mandheling Grade 1 EA Natural Process - *50326* - 24123 - SPOT RCWHSE
Decaf Sumatra Mandheling Grade 1 EA Natural Process - *50326* - 24123 - SPOT RCWHSE
Decaf Sumatra Mandheling Grade 1 EA Natural Process - *50326* - 24123 - SPOT RCWHSE

Decaf Sumatra Mandheling Grade 1 EA Natural Process - *50326* - 24123 - SPOT RCWHSE

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Cup Notes
Decaf Sumatra Mandheling Grade 1 EA Natural Process is decaffeinated using Ethyl Acetate (EA).
Bag details
Bag Weight: 132 lbs
Position
Spot
Grower icon
Grower Producers organized with PT. Indokom Citra Persada
Variety icon
Variety Caturra, Catimor, Typica Linie S
Region icon
Region North Sumatra, Sumatra, Indonesia
Harvest icon
Harvest September - June
Altitude icon
Altitude 1300- 1700 masl
Soil icon
Soil Volcanic loam
Process icon
Process Wet Hulled and dried in the sun
Certification icon
Certification Conventional

Decaf Sumatra Mandheling Grade 1 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.