EA Decaf Cumbres de Nariño

DECAF COFFEE

Process: Ethyl Acetate (sugarcane)

Farmer: smallholders

Region: Buesaco, Nariño

Mill/Washing Station: Descafecol

Varietals: Borbon, Caturra, Colombia, Pacamara

Elevation: 1900m

Tasting Notes: dried pineapple, graham cracker, Brazil nuts

Our first Ethyl Acetate processed decaf is from Nariño based producers working with Shared Source Coffee Importers. Decaffeination happens in-country, in Manizales at Descafecol. Don't let the chemical sounding name scare you, ethyl acetate, or EA, is a naturally present combination of ethanol (alcohol) and acetic acid (vinegar) - a biproduct of fermented sugarcane, hence the "sugarcane process" name often used in place of EA. EA exists in many fruits (apples, pears, bananas) and tea leaves at higher levels than the trace amounts remaining after processing and roasting. EA has a lower boiling point than water (around 77C) so is boiled off prior to the rehydration stage in production. More of the flavour compounds inherent to the original coffees are retained, resulting in a far tastier decaf. Less of the sesame, tamari, umami of SWP processed options. Holler if you have any questions!

Buesaco's smallholder farmers in Nariño have contributed this naturally decaffeinated Borbon to Bows & Arrows Coffee's lineup. The ethyl acetate process, derived from sugarcane, preserves the varietal character while removing caffeine—a technique that often retains more origin-specific attributes than water-based methods. The roaster identifies dried pineapple, graham cracker, and Brazil nuts, suggesting the coffee maintains accessible sweetness and nutty depth despite decaffeination. At 1900 meters, elevation supports complexity in the cup. This lot reflects how specialty decaf can transcend its historical reputation through careful processing and sourcing from engaged producer communities. Consult the flavor wheel to explore tasting descriptors further.