The all-natural way of decaffeinating coffee beans
The Secret to Making Decaf
Coffee that Tastes Good:
The Sugar Cane E.A. Process
With sugar cane E.A., you can enjoy the full-bodied, complex flavors of your favorite coffee without the caffeine.
If you’re looking for a cup of decaf coffee that doesn’t taste like it has been deprived of its flavor and richness, look no further than the Sugar Cane E.A. process. This revolutionary decaffeination process is the secret to making decaf coffee that tastes just as good as the real thing! Using natural sugar cane extract, the Sugar Cane E.A. process removes caffeine from coffee beans without sacrificing flavor or aroma. Read on to learn more about the amazing Sugar Cane E.A. process and how it can help you enjoy delicious decaf coffee.
Why does this process result in better tasting coffee?
The sugar cane E.A. process is a decaffeination technique that produces the best tasting decaf coffee. It preserves more of the beneficial compounds in the coffee beans, resulting in a healthier cup of coffee without the bitterness often associated with other decaffeination processes. This method avoids excessive heat or pressure, which can radically disrupt a green coffee's cellular structure, thus degrading the flavor quality of the coffee. With sugar cane E.A., you can enjoy the full-bodied, complex flavors of your favorite coffee without the caffeine.
What is the sugar cane E.A. process?
The Sugar Cane E.A. process is an all-natural way of decaffeinating coffee beans. It starts by fermenting molasses derived from sugar cane to create ethanol (basically rum). This alcohol is then mixed with acetic acid (vinegar) to create the compound ethyl acetate. In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. E.A. is also found in wine, beer, fruit, vegetables, and many other food and beverages.
When the coffee is received at the decaffeination plant, it is first submitted to a condition of water and steam. This elevates the moisture content in the seed and swells the interior porous structure to facilitate the extraction of the caffeine. It is at this point, that the bean experiences an E.A. wash, which molecularly binds with and dissolves the caffeine. The seeds are then cleaned with fresh water, followed by steam, to clean the inner most pours of the seed. Finally, the seeds are dried until reaching the moisture similar to which they had prior to the process.
It is considered a safe to consume method, as after the cleaning / steaming / roasting process there is typically less than 1 part per million of E.A. residue left on the coffee. E.A. is only harmful to humans in excess of 400 parts per million.
What are the benefits of decaf coffee?
The Sugar Cane E.A. process is the best way to enjoy decaf coffee, which offers the same flavor and aroma as regular coffee but with less caffeine and fewer carcinogens. Decaf coffee also has less acidity, making it easier on the stomach. Combined with Danger Coffee’s patent-pending remineralization process and you get the great Danger Coffee flavor and minerals that you can enjoy all day without affecting your sleep.SHOP NOW