Unwind Decaf
A robust decaf coffee that maintains a mellow and pleasant sweetness.
Unwind is a decaf lot from the Sierra Productora de Café Amatenango de la Frontera Cooperative in México that undergoes the Ethyl Acetate (EA) Decaf process. These coffees are washed for 12-24 hours with some lots being fermented for an extended period of 12-84 hours. SIPRO and Amatenango work hard to improve quality amongst the extreme security risks in the region which complicate the mobility of coffee.
The Ethyl Acetate process includes soaking the unroasted coffee in a solution of water and ethyl acetate. Ethyl acetate is made created using sugar cane that is turned into molasses. The molasses is then fermented to create ethanol and processed with acetic acid to create the ethyl acetate that will be used in the extraction of caffeine. The unroasted green coffee is soaked in the ethyl acetate solution which bonds to the caffeine, extracting it out of the bean. Once all the caffeine is removed, the bean is steamed to remove residual ethyl acetate, leaving a decaffeinated green coffee ready for roasting.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
A robust decaf coffee that maintains a mellow and pleasant sweetness.
Unwind is a decaf lot from the Sierra Productora de Café Amatenango de la Frontera Cooperative in México that undergoes the Ethyl Acetate (EA) Decaf process. These coffees are washed for 12-24 hours with some lots being fermented for an extended period of 12-84 hours. SIPRO and Amatenango work hard to improve quality amongst the extreme security risks in the region which complicate the mobility of coffee.
The Ethyl Acetate process includes soaking the unroasted coffee in a solution of water and ethyl acetate. Ethyl acetate is made created using sugar cane that is turned into molasses. The molasses is then fermented to create ethanol and processed with acetic acid to create the ethyl acetate that will be used in the extraction of caffeine. The unroasted green coffee is soaked in the ethyl acetate solution which bonds to the caffeine, extracting it out of the bean. Once all the caffeine is removed, the bean is steamed to remove residual ethyl acetate, leaving a decaffeinated green coffee ready for roasting.
