Mexico Esmeralda EA Natural Decaf

September 8, 2025

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.

Features

• LOCATION | Mexico
• REGION I Chiapas, Pluma Oaxaca
• VARIETAL I Bourbon, Caturra, and Typica
• TASTING NOTES I Milk Chocolate, Dried Fruit, and Brown Sugar
• ALTITUDE | 1,200-1,800 meters
• PROCESS |  Decaf
• HARVEST | December
• LOT | 1242