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Despite the industrial-sounding name, specialty roasters today consider EA processing to be a “natural” method of decaffeination in the same vein as Swiss water processing because both EA and its constituent parts, ethanol and acetic acid, are compounds commonly found in foods. EA processing is becoming a more common sight on specialty roasters’ shelves because of its elevated potential for quality and lower environmental impact.
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🇺🇸 Ship from USA · On Agora since 2024
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