Colombia Las Montanas Natural Decaf is decaffeinated using Ethyl Acetate (EA). In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, which bonds with the caffeine molecules and breaks them away from the bean. The decaffeinated coffee is then removed from the EA solvent and rinsed thoroughly. EA is a naturally occurring organic compound found in fruits and vegetables that is synthesized for coffee decaffeination.

Suggested Brewing Methods: Filter Brews; Chemex, V60, Aeropress. Ratio: 1:16 (coffee:water)
Origin:  Colombia  
Region: Antioquia  
Farm: Various smallholder farmers
Elevation : 1800-1900MASL 
Cultivar: Caturra 
Harvest: April-July
Process: fully washed