Sugarcane Decaf

Elevation: 1,200 – 2,000m above sea level 
Processing: Sugarcane
Varietal: Caturra, Castillo, Colombia
Region: Cauca, Colombia

Roast Profile
Medium

Tasting Notes
Milk Chocolate, Peanut Brittle, Dried Prune

Background

This sugarcane decaf coffee has gone through a completely natural decaffeination process. The process at this plant uses ethyl acetate derived 100% sugarcane mixed with mountain water.

Sugarcane grown at origin is a key element in the production of ethyl acetate, naturally found in food. It is biologically derived from the fermentation of sugarcane mixed with acetic acid. This solution is used to soak the coffee, acting as a natural solvent to extract the caffeine. The solution is then steamed away, with the evaporation point of ethyl acetate occurring at 70 degrees celsius.

The beauty of the Natural EA process is that it helps preserve most of the original flavours of the coffee while adding fruity notes and some complexity to the cup.