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Colombian Sugarcane Decaf

Colombian Sugarcane Decaf

Regular price $17.00
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Elevation: 1,200 – 2,000m above sea level 
Processing: Sugarcane E.A. Decaffeinated 
Varietal: Caturra, Castillo, Colombia
Region: Cauca, Colombia

Tasting Notes
Milk Chocolate, Peanut Brittle, Dried Prune

Background
All coffee was harvested at full ripeness and processed traditionally as washed coffee. On average, cherries were depulped and the coffee was fermented dry for an average duration of 20 hours, washed 4 times, then placed in a parabolic dryer for an average period of 6-7 days.

Once milled, the coffee underwent the Sugarcane E.A. decaffeination process.This process works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.

Sugarcane Ethyl Acetate (E.A.) Decaffeination is a natural process that not only maintains astonishing integrity of green-coffee flavor, but also allows us to offer decaffeinated coffee that follows an integrated vertical supply chain, as the growing, processing, and even the full decaffeination process all happens at the source in Colombia.

Click to download a PDF of our Sugarcane E.A. Decaf diagram. or view the slideshow below to walk through the process step-by-step.