EA Decaf Cumbres de Nariño (Wholesale)

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 mountainous terrain in Nariño produces coffees with distinctive character, and this decaffeinated Bourbon from smallholders demonstrates why the region merits attention. Processed via ethyl acetate—a method that preserves origin flavors while removing caffeine—this lot offers dried pineapple and Brazil nut richness alongside subtle graham cracker sweetness. Borbon varietal coffees typically lean toward balanced, nutty profiles, and this expression stays true to that tradition while maintaining the acidity and complexity expected from high-altitude Colombian coffees. A thoughtful choice for those seeking full-bodied decaf without sacrifice.