Colombia EA Sugarcane Decaf is a specialty grade decaffeinated green coffee sourced from the Manizales region of Colombia, processed using the ethyl acetate (EA) sugarcane method and graded Excelso. The EA sugarcane decaffeination method uses ethyl acetate derived naturally from Colombian sugarcane, making it one of the most widely accepted chemical-free decaffeination processes in specialty coffee. The result is a decaf green coffee that retains the cup complexity of its origin: cocoa, caramel, sugarcane sweetness, banana, and green apple, with a sharp citric acidity, delicate body, and a sweet lingering finish. 100% Arabica, available in 1 lb, 2.5 lb, 10 lb, 15 lb, and 30 lb. Ships across Canada. Wholesale supply available. For wholesale inquiries contact us at hello@unitedbeans.ca EA Sugarcane Decaf Cup profile + Aroma Cocoa, caramel, sugarcane sweetness Tasting notes Cocoa, caramel, sugarcane, banana, green apple Acidity Medium-high Sharp citric, bright, clean Body Medium, delicate Light, clean, refined Finish Sweet, prolonged, clean caramel aftertaste Roasting guide + Decaffeinated green coffee behaves differently from caffeinated green in the roaster. The EA sugarcane process alters the bean structure slightly, making decaf greens more porous and prone to faster surface development. Use a lower charge temperature than you would for a comparable caffeinated Colombian green, reduce airflow slightly in the drying phase, and watch development carefully — decaf beans can tip or scorch more easily at high temperatures. First crack on decaf tends to be quieter and less defined than caffeinated coffee. Light to medium roast Drop just after first crack. Citric brightness and green apple are most prominent. Sugarcane sweetness comes through cleanly. Best for filter, pour-over, and Aeropress. Medium roast Drop 30 to 45 seconds after first crack. Caramel and cocoa develop fully. Banana sweetness rounds out. Bright acidity softens. The most balanced and versatile roast level for this lot. Suitable for espresso and drip. Medium-dark roast Drop 60 to 70 seconds after first crack. Dark chocolate and molasses notes emerge. Sweet lingering finish deepens. Good for decaf espresso programs where body and sweetness are the priority. Dark roast is not recommended for this lot. The delicate body and bright citric acidity that scored 8.00 at SCA cupping are the defining qualities of this decaf green. Pushing past medium-dark development reduces the cup to roast-forward character and sacrifices the origin complexity that makes this lot exceptional. About EA sugarcane decaffeination + Ethyl acetate (EA) sugarcane decaffeination is a natural-solvent process that uses ethyl acetate derived from the fermentation of Colombian sugarcane molasses. Because the EA is produced from a natural agricultural byproduct rather than synthesised from petrochemicals, the process is widely regarded as one of the most natural and coffee-friendly decaffeination methods available. The green beans are steamed to open their pores, then washed repeatedly with the EA solution, which bonds selectively with caffeine molecules and draws them out of the bean. The beans are then steamed again to remove any residual EA, and dried. The key advantage of the EA sugarcane method over Swiss Water or CO2 decaffeination is flavour retention. The EA process is highly selective for caffeine and leaves the majority of the bean's aromatic compounds and sugars intact. This is why EA sugarcane decaf consistently outperforms other decaffeination methods at specialty cupping — and why this Manizales Excelso lot scored SCA 84.75, placing it firmly in the excellent tier of specialty classification. Colombia is the natural home of EA sugarcane decaffeination because both the sugarcane and the coffee are produced domestically, making it an integrated and traceable process within the Colombian coffee supply chain. The Manizales origin — part of the Eje Cafetero or Coffee Axis region of Colombia —