"It’s Quills. Obviously it’s amazing. Even the decaf!"

— Mickey

"Like their other roasts, Quills doesn't over roast/burn their decaf either. All other roasters that I have found always over roast their decaf even if they don't over roast their normal one."

— Anthony Creane

"I only drink decaf at home, and Quills' decaf is one of my favorites!"

— Emily
  • Colombia | EA Decaf
  • Colombia | EA Decaf
Description
The Sugarcane Process gets its name because ethyl acetate, or EA, is derived from fermented sugarcane.

Ethyl acetate is a naturally occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and gently remove caffeine from green coffee. 

First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination.

The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected.

The coffee beans are then dried and polished before being sent to us for roasting.

We taste: milk chocolate, hazelnut, & red apple

Country: Colombia
Region: Huila
Community:
Variety: Castillo, Caturra, Colombia
Process: Sugarcane
Elevation: 1,400 - 2,000 Meters Above Sea Level (MASL)
Quills Coffee

Colombia | EA Decaf

$21.00
$21.00
Sale Sold out
Size:
Grind Type:

Description
The Sugarcane Process gets its name because ethyl acetate, or EA, is derived from fermented sugarcane.

Ethyl acetate is a naturally occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and gently remove caffeine from green coffee. 

First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination.

The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected.

The coffee beans are then dried and polished before being sent to us for roasting.

We taste: milk chocolate, hazelnut, & red apple

Country: Colombia
Region: Huila
Community:
Variety: Castillo, Caturra, Colombia
Process: Sugarcane
Elevation: 1,400 - 2,000 Meters Above Sea Level (MASL)