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Producer: Tokuma Producer Group Region: Jimma Zone, Ethiopia Elevation Grown: 2000-2100MASL Variety: Mixed Ethiopian Landraces Process: Washed & Ethyl Acetate Decaffeination Tastes like: Dark Chocolate Ice Cream, Raspberries, and Milk Duds Ethyl Acetate Decaffeination: The Ethyl Acetate (EA) decaffeination process, also known as "Sugar Cane Decaf," utilizes ethyl acetate, a natural solvent that can be derived from sources like sugar cane. The process starts by soaking green coffee beans in water and then steaming them to expand their cells, making them more receptive to decaffeination. The beans are then repeatedly washed in an ethyl acetate solution, which binds to the caffeine molecules and removes them. Finally, the beans are rinsed thoroughly to remove any residual solvent and then dried. Ethyl acetate is considered a more natural choice compared to other chemical solvents because it is commonly found in fruits and can be naturally derived during the fermentation of sugar cane. This process is favored for its ability to maintain the original flavors and aromas of the coffee, making it a preferred method for high-quality decaffeinated coffees
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