This decaffeinated coffee is sourced from members of the Centra Cooperativa Indígena del Cauca. The coffee undergoes a specific processing method at the Trilladora Andes mill: it is machine pulped, fermented for 6 to 8 hours, rinsed, and then dried—initially on a patio for 12 hours, followed by 6 hours in a dryer. For decaffeination, the Ethyl Acetate (EA) process, also known as the sugar cane process, is employed. This method utilizes EA, derived from the fermentation of sugar cane and acetic acid, to extract caffeine. Green coffee is submerged in a wash where EA bonds with and removes caffeine, resulting in at least 97% of the caffeine being extracted from the green seeds.
