Dark raisins, cocoa, smooth
In 1927, the Colombian coffee growers joined together to create an organization that would represent them nationally and internationally, work for their well-being, and improve their quality of life. Their vision is to work for the well-being of Colombian coffee growers through an effective union, democratic and representative organization.
One of the reasons that Colombian coffee is so highly regarded is the strict quality control measures in place throughout the entire process, from growing to harvesting to roasting. The Colombian Coffee Growers Federation (FNC) oversees these processes and works to maintain the quality and consistency of Colombian coffee.
In addition to its delicious taste, Colombian coffee is also an important part of the country's economy. Coffee production is a major industry in Colombia, providing jobs and income for thousands of people.
The Ethyl Acetate (E.A.) decaffeination method is a process used to remove caffeine from our coffee beans. In this method, coffee beans are soaked in water to extract caffeine and other soluble compounds. The water-caffeine mixture is then combined with ethyl acetate, a naturally occurring solvent used to dissolve the caffeine. The caffeine is then separated from the coffee solution, leaving decaffeinated coffee beans. The ethyl acetate is then evaporated, leaving decaffeinated coffee free of caffeine. This method is considered less harmful than other decaffeination methods and is often used in “natural” decaffeination processes because ethyl acetate is found in many fruits, including bananas and apples.
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