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Decaf Mexico Esmeralda EA Natural Process - 32669 - SPOT RCWHSE
Decaf Mexico Esmeralda EA Natural Process - 32669 - SPOT RCWHSE
Decaf Mexico Esmeralda EA Natural Process - 32669 - SPOT RCWHSE
Decaf Mexico Esmeralda EA Natural Process - 32669 - SPOT RCWHSE
Decaf Mexico Esmeralda EA Natural Process - 32669 - SPOT RCWHSE
Decaf Mexico Esmeralda EA Natural Process - 32669 - SPOT RCWHSE

Decaf Mexico Esmeralda EA Natural Process - 32669 - SPOT RCWHSE

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Warehouse Oakland
Cup Notes
Decaf Mexico Esmeralda EA Natural Process is decaffeinated using Ethyl Acetate (EA).
Bag details
Bag Weight: 132 lbs
Position
Spot
Grower icon
Grower Smallholder farmers from coffee communities in Mexico
Variety icon
Variety Variety of high-altitude coffees
Region icon
Region Mexico
Harvest icon
Harvest December - March
Altitude icon
Altitude Variety of high altitude coffees
Soil icon
Soil Volcanic loam | Clay minerals
Process icon
Process Full natural
Certification icon
Certification Conventional

Decaf Mexico Esmeralda 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.