La Palmera Decaf | Colombia
Tasting Notes: Caramel | Marshmallow | Creamy
Palmera decaf begins with the same Palmera Supremo beans grown on farms in the Caldas region. The coffee is decaffeinated by the local company Descafecol SA, in the town of Palmira, Valle de Cauca, using the Ethyl Acetate (EA) process.
Ethyl acetate is produced by esterification between ethyl alcohol and acetic acid. The ethyl acetate used by Descafecol is produced by another local Colombian company, Sucroal SA, from sugarcane growing nearby. Sugarcane grows at lower elevations than coffee and is often planted at the base of the same mountains where coffee flourishes. Ethyl acetate and spring water are the only substances coffee come into contact with during the decaffeination process. This process is FDA approved, and the ethyl acetate produced by Sucroal is verified food-grade, kosher, and halal.
Altitude: 1500 MASL
Variety: Caturra, Castillo, Colombia
Process: Ethyl Acetate