Caña Decaf

Ethyl acetate (E.A.) – This naturally occurring ester (found in bananas and also as a by-product of fermented sugars) can be isolated and used as a solvent to bind to and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes at low pressure to open the pores of the coffee beans and prepare them for decaffeination. The coffee is placed in a solution of water and ethyl acetate, where the E.A. will begin to bind with the chlorogenic acid salts inside the beans. The tank is drained and refilled over an eight-hour period until no caffeine is detected. The beans are steamed again to remove traces of ethyl acetate, although ethyl acetate is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.