Green Coffee - Colombia - La Cristalina - Decaffeinated (DECAF) - Washed

La Cristalina is a 19-hectare farm and has been a family business for over 100 years. The owner of the farm was Guillermo Grajales, who passed the farm on to his sons Alberto and Germán after his death in 2015. María Grajales, the fifth generation of coffee growers on this farm, began introducing different processing techniques, such as the production of natural coffee, from 2015 onwards. The main crop of the Cristalina farm is coffee, predominantly of the Castillo variety. In addition, there are some plantain and orange trees. Since 2019, the cultivation of different varieties of cocoa has begun to secure future income in the face of expected climate change.

The sugar cane decaffeination process (EA - ethyl acetate) in Colombia

The sugarcane decaffeination process uses a naturally occurring compound, ethyl acetate (EA), to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Because EA is naturally occurring, the process is called "naturally decaffeinated."

The EA process is relatively simple. The coffee beans are steamed with water to open the pores, followed by circulation with the ethyl acetate solution. The EA binds to the caffeine in the beans and extracts it while retaining most of the other flavors. Once the desired caffeine content is reached, the EA residue is removed by steaming the beans. The ethyl acetate is continuously reused with only minimal losses, making the EA process a particularly resource-efficient process.

The natural caffeine obtained during processing is sold to companies in Colombia that purify it of all residues. The purified caffeine is then delivered to manufacturers of caffeinated soft drinks, including the Colombian branch of the Coca-Cola Group.

How is ethyl acetate (EA) - acetic acid ester formed

Ethyl acetate, also known as ethyl acetate, is a naturally occurring aroma component in many fruits and foods. The proportion in fruits varies depending on the type, variety and degree of ripeness. In melons (84.7%) and bananas (47.4%) it is one of the most important aroma compounds, while it plays a minor role in strawberries (1.3%). In raspberries, ethyl acetate dominates with up to 18% in unripe berries, and it is also strongly represented in quinces (22%) and pomegranate juice. It is formed by enzymatic esterification of alcohols during the ripening process, especially in climacteric fruits. In addition, ethyl acetate is formed by yeasts during fermentations such as the alcoholic fermentation of wine, where it shapes the aroma. These diverse occurrences and formation processes prove that ethyl acetate is a completely natural product.(Source:https://www.jstage.jst.go.jp/article/nskkk1962/39/2/39_2_183/_article)