Mexico Oaxaca Esmeralda EA Sugar Cane Decaf

Royal Coffee NY
Out of stock
$ 6.79

EA decaf, or as it's commonly known, sugar cane decaf, is coffee that has been decaffeinated using the natural byproducts of sugar processing. It's environmentally friendly, leaves no residual added compounds on the coffee and most importantly, leaves a cup that's truer to it's caffeinated counterpart than any other decaf we've tried so far. This tasty blend from Oaxaca is fairly balanced with full body and creamy texture. Look for notes of nougat, macadamia, caramel & milk chocolate.

Size :

Look, we get it, "Death Before Decaf" is a funny tagline for t-shirts, but you don't have to be particularly long in the tooth to understand that if you want to enjoy coffee all day, you're gonna have to get cozy with decaf. And for some folks, decaf is the only option no matter what time of day it is! These coffee enthusiasts are the truest coffee fanatics to us: they love coffee without the added benefit of an energy boost. For years now we've kept our decaf selections to Water Processed coffees, whether they be from the Canadian Swiss Water facility or the Mountain Water facility in Mexico. Compared to older decaf methods, water processed decaf is significantly more environmentally friendly and leaves behind, in our opinion, the best flavor profile post decaffeination. Well consider that opinion officially changed because there's a new competitor for that title now.

EA stands for Ethyl Acetate. It's a naturally occurring compound that's a byproduct of sugar cane processing. Sugar cane is found commonly in the wild and also grown alongside coffee by farmers, so the two go together like peanut butter and jelly. Explaining exactly how the EA decaf process works deserves it's own lengthy article (coming soon), but the big takeaway here is that it removes over 97% of the caffeine and leaves no EA on the coffee once the process is completed. What it does leave behind is potentially the truest cup profile we've tasted yet to conventional (caffeinated) coffee. Try it and let us know if you agree!

This hand selected regional blend is sourced from small holder family farms located in the lush Sierra Madre del Sur coastal mountain range of Oaxaca, Mexico. There the farmers, 40% of whom are women, honor their indigenous roots by caring for their land using organic farming practices. Here at TCC we know it’s nearly impossible for many small farmers to afford the organic certification process, so we like to support their efforts regardless, despite being unable to use the “organic” label. This lot is creamy in texture and full-bodied in the cup. It's also fairly balanced with a moderately clean finish. There is a pleasant sweetness coming through the cup with flavor notes of caramel, nougat, macadamia nut and milk chocolate.

Reminder! This coffee is raw, you must roast it before brewing

Arrival Date: April 21, 2023; Harvest Season: 2022-2023

Acidity & Brightness: Moderate brightness and sweetness

Balance & Finish: Fairly balanced with a moderately clean finish

Body & Texture: Full body and creamy texture

Flavors: Caramel, Nougat, macadamia & milk chocolate

Processing: Fully washed, EA (sugar cane) decaffeinated

Grower: Blend curated from various farmers hand selected by Royal New York

Recommended Roast Range: City+ to Vienna (light-medium to dark)

We like this coffee at Full City (Medium), or in between 1st and 2nd crack. Feel free to take it darker for more emphasis on chocolate (leaning into milk chocolate) and a bit more body; but, you will taste more more of the actual roasting process flavors as you go along. Lighter roasts will feature more caramelly sweetness. This coffee roasts very evenly, but like most decafs, the roast tends to accelerate quickly, so pay close attention.

Royal New York - “Imagine starting at sea level in the popular Mexican beach destination of Puerto Escondido and traveling along progressively steeper and curvier roads through villages, where the local population still wears traditional indigenous clothing, eventually arriving at a lush tropical forest intercropped with coffee, bananas, corn, beans, fruit trees, and views of the Pacific Ocean in the distance below. This is the Oaxacan coffee growing region where the Sierra Madre del Sur coastal mountain range is peppered with small family farms, each consisting of just a few acres of land.

Nearly forty percent of the producers are women who rely on coffee income to support their families. Producers here continue to identify with their indigenous roots using organic practices to manage their farms and protect their environment. They harvest cherries, then depulp, ferment, wash, and dry the coffee using their own micro-mills.

Decaf Colombia Excelso EA Sugar Cane coffee is decaffeinated using Ethyl Acetate (EA). In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent, rinsed thoroughly, re-dried and re-bagged for transport."

Mexico Oaxaca Esmeralda EA Sugar Cane Decaf

Mexico Oaxaca Esmeralda EA Sugar Cane Decaf
Please check your email to confirm that you'd like to subscribe!
You've already subscribed. Extra points for being thorough!