Decaffeinated - E.A. Sugar Cane Decaf (60% Light Medium 40% Medium Dark) Coffee

Cup Profile

A decaf filter blend created especially for lovers of real coffee. Its rich, smooth taste will please the palates of the finest connoisseurs without the effects of caffeine. Decaffeinated with natural Ethyl Acetate, a method derived from fruits and sugar cane.

About The Roast

This blend consists of 60% Light Medium roast and 40% Medium Dark roast.

Light Medium Roast caramelises the coffees’ natural sugars and brings out its varietal characteristics while our Medium Dark Roast is designed to increase body and reduce acidity.

Due to the increased porosity of the beans that have undergone decaffeination, the exterior becomes darker than the interior during roasting, creating the impression of a darker roast coffee, even though the interior remains lighter.

Suggested Extraction Method

• Good for filter/drip coffee

Additional Information

• Region: South America
• Species: Arabica
• Certifications: Aliments du Québec and Kosher Foods

Decaffeination Process – E.A. Sugar Cane Decaf

The coffee beans are first steamed at low pressure to remove the silvery skins.

The coffee is moistened with hot water to swell and soften the beans and start the hydrolysis of caffeine which is bound to the chlorogenic acid salts inside the beans. This is the preprocessing step.

The extractors are filled with humidified coffee and caffeine removal is done by meticulous washing of the beans with recirculation of solvent (natural Ethyl Acetate EA) in the extractor. This procedure is repeated several times to remove at least 97% of the caffeine present in the coffee beans. This is called extraction.

Once the caffeine extraction is complete, the residual Ethyl Acetate is removed by a flow of low-pressure saturated steam passing through the bed of coffee beans. A maximum residual of 5 ppm EA will remain in green coffee beans.

The coffee is then sent to vacuum drying drums to remove the water previously applied in the humidification step to adjust the final humidity between 10 and 12%. The coffee is then quickly cooled to room temperature using fans.

After cooling, the coffee is polished with carnauba wax for improved appearance and increased bean protection.

Brewing Instructions

• Filter Coffee: 1 tbsp. or 8g of ground coffee per 8.5 oz (250 ml) of fresh water.
• Espresso Coffee: 1 tbsp. or 8g of ground coffee per 1 oz (30 ml) of fresh water.