Decaf Mexico Esmeralda

Grower

Smallholder farmers from coffee communities in Mexico

Altitude

Variety of high altitude coffees

Variety

Variety of high-altitude coffees

Soil

Volcanic loam | Clay minerals

Region

Mexico

Process

Full natural

Harvest

December - March

Certification

Conventional

Decaf Mexico Esmeralda EA Natural Process 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, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent, rinsed thoroughly, re-dried and re-bagged for transport.