PARADISE MOUNTAIN DECAF

The coffees used in this blend are selected from the Eastern Highlands. The smallholder farmers producing these coffees in the form of parchment have developed and perfected their technique to produce a clean and balanced product over generations, picking only the ripest cherries most suitable for this quality. This parchment is sun-dried to under twelve percent moisture content and, occasionally, may require some mechanical drying at the processing mill. Processing the dried parchment into green beans occurs at selected processing mills or at the central processing mill in Goroka in the Eastern Highlands Province in Papua New Guinea.

This coffee is decaffeinated using the ethyl-acetate process (commonly referred to as ‘sugarcane process’) Ethyl-acetate can be derived from natural sources during the sugar refining process, and can also be reproduced synthetically.

The process starts by soaking the green coffee in water and then steaming it for about 30 minutes to open the pores and expand the coffee cells. This makes the caffeine extraction possible. Then, the green beans are soaked and washed in an ethyl acetate solution, which attracts and removes the caffeine. Once the coffee is saturated, the tank is emptied and a fresh solution is poured in, which is done for another eight hours. Then the coffee undergoes steaming, which removes the EA. After drying, cooling, and polishing the beans, a final quality control determines whether the coffee is ready for roasting.