COLOMBIA SUGAR CANE DECAF

They use naturally occurring spring water that flows through the property that is filtered through a sand trap & boiler. No additional chemicals or chlorine is added to this treatment. The coffee is then hot rinsed at 185F for around 11 hours in an extractor using Ethyl Acetate, (EA) for short. This natural solvent is obtained by controlled fermentation of sugarcane molasses at 99.9% purity. The coffee is then moved to a distiller to remove any excess E.A. and finally mechanically dried for 6 hours before being packed in grain pro and loaded for export.