Lineage Roasting Colombia Decaf Coffee


For international orders, please email concierge at [email protected]



When it comes to decaf, there is no better way to process decaf coffee than Ethyl Acetate. We believe this process to be the best natural way to decaffeinate a coffee without taking away from the flavor or the structural integrity of the bean.

Country: Colombia

Elevation 1400m

Processing Method Sugarcane


Variety Caturra Variedad

Flavor Profile: Chocolate, Ripe Berries

How decaffeination works in the  Ethyl Acetate Process:

Ethyl Acetate (E.A.) – This naturally occurring ester (present in bananas as well as a by-product of fermented sugars) can be isolated and used as a solvent to bond with and 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 the caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.


There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

Are you 21 or older? This website requires you to be 21 years of age or older. Please verify your age to view the content, or click "Exit" to leave.
Join Waitlist We will inform you when the product arrives in stock. Please leave your valid email address below.