Your guide to Ethyl Acetate (E.A.) decaffeination, the natural process that keeps your coffee specialty-grade.
The world of coffee is full of complex science, and the most confusing topic for many is often decaffeination. Here in the roasterium, we believe choosing a decaf should never mean sacrificing specialty coffee quality or taste. The Ethyl Acetate (E.A.) decaf process is one of the most natural, high-quality methods available, allowing us to maintain intentional and responsible sourcing for our decaf offerings, too.
The E.A. Process: A Natural Extraction
Ethyl Acetate (E.A.) is a naturally occurring ester. It’s a substance found in many natural sources, including ripe fruits like bananas, and is often a by-product of fermented sugars. This natural characteristic is why we prefer the E.A. method for our premium decaf beans.
The process is meticulously controlled and happens in-country, right in Colombia, before the green coffee is exported. This allows us to maintain the integrity of the quality we select.
The E.A. decaffeination process unfolds in five expert steps:
- Preparation: The green coffee beans are sorted and then steamed for about 30 minutes under low pressure. This gentle steaming opens the pores of the coffee seeds, preparing them for the extraction process.
- The Bath: The coffee is placed into a solution of water and ethyl acetate. The E.A. solvent begins to bond specifically with the salts of chlorogenic acids inside the seeds. This is the mechanism that allows the extraction of caffeine.
- Extraction: The tank is drained and refilled over the course of approximately eight hours until the caffeine is no longer detectable.
- Removal of E.A.: The seeds are steamed once more to ensure all traces of the ethyl acetate are removed. While E.A. is only harmful in very high quantities (400 parts per million or more), this step guarantees the finished product is safe and pure.
- Finishing: The coffee is carefully dried and polished for export, ready to be roasted into your perfect cup.
Why E.A. is De Mello’s Choice for Decaf
We champion Colombian E.A. decafs because they meet our high standards for single-origin quality. Our Origin Select Decaf offerings are cupped as regular green samples and specifically identified for decaffeination, ensuring they are excellent coffees first. This process yields a finished product that is almost entirely free of caffeine, containing only a trivial amount (0.1–0.3%), while preserving the delicious flavors and characteristics of the original bean.
Frequently Asked Questions: E.A. Decaf
Q. What is Ethyl Acetate (E.A.) decaf?
A. Ethyl Acetate (E.A.) decaf is a natural process that uses a solvent derived from fermented sugars (an ester found in fruits like bananas) to selectively bond with and remove caffeine from green coffee beans.
Q. Is E.A. decaf safe?
A. Yes! The E.A. decaf process is highly controlled. The beans are steamed at the end to ensure no traces of ethyl acetate remain in the finished product, making the decaf coffee safe for consumption.
Q. Does E.A. decaf taste good?
A> Yes. E.A. is considered one of the highest-quality decaffeination methods because it is gentle, helping to preserve the original specialty coffee flavor profile and complexity of the bean.
Q. Where does De Mello source its E.A. decaf coffee?
A. De Mello sources its Colombian E.A. decafs from selected smallholder producers in Colombia. The decaffeination process is done in-country, which is rare for direct trade coffee, ensuring the quality and integrity of the bean are maintained.
Q. Where can I find De Mello's decaf coffee beans?
A. Right HERE!