Description
This is an EA (Ethyl Acetate) AKA Sugarcane Decaf.
Ethyl Acetate is a naturally occurring alcohol found in ripening fruit. EA can also be produced from Ethyl Alcohol and Acetic Acid (Vinegar.) EA decaf has largely come into favor over alternatives, because it’s both safe and less damaging to the coffee, and thus the flavor. We have found water process coffees to taste fantastic for a while, and then fall off the cliff, and get brothy. We tend to find that as the case even when shopping other roasters who we deeply respect. When it’s on, it’s beautiful. When it goes, it’s paper and beef/veggie broth. So we’ve moved on. EA decaf tastes like the coffee it starts off as.
The downside of EA coffee, in our opinion, is merely this: It gets the vast majority of caffeine out of the coffee. But like cooking food with alcohol, where you never technically cook ALL the whiskey or wine out, you don’t get all of the caffeine out. The vast majority, meaning “in excess of 95% of all caffeine is gone.” And the coffees we use are not robusta… the trace amounts should be a non factor. But I think it’s worth pointing out, in case anyone has a stand against caffeine and needs to be completely “NONE.”
The upsides of EA coffee… are that you will 100% think this tastes like real coffee. No compromise at all.
The coffee we’re offering is from Finca Mustafa, in Colombia. We have featured several of Ana Mustafa’s coffees in the past, and will continue to feature more… amazing stuff. She is a member of LaREB, the farming and exporting company in Colombia, where we try to buy most of our Colombian coffee. She’s produced very classic coffees, and crazy, wild fruited coffees.
This specific coffee tastes like a classic cup coffee. There’s no funk or weirdness. It is, in my opinion, the best decaf we’ve roasted to date.
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