Sugarcane Decaf Process

Sugarcane is readily available in Colombia, and its application to the coffee industry was a game-changer. Ethyl acetate is an organic compound found in sugarcane, and the decaffeination process begins with the fermentation of molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid (the main component of vinegar) to create the compound ethyl acetate.

 In a direct solvent-based process, low-pressure steam opens the pores of the coffee beans. Then the beans are soaked in a solution of water and ethyl acetate. The solvent binds to the salts of chlorogenic acids and allows the removal of caffeine. After flushing the beans with ethyl acetate repeatedly, up to 97% of the caffeine is extracted. Because ethyl acetate comes from sugarcane and is an organic compound that can effectively remove caffeine, the coffee’s flavor attributes are not extracted.

What We Taste: Cocoa, Sweet, Citrus, Nutty

• Body: Light

• Acidity: Medium

• Process: Washed & EA Decaffeination

12 ounce/ 340 grams

GEOGRAPHY:

Region Valle del Cauca

Altitude 1750

PRODUCER:

Various smallholders

VARIETY:

Caturra, Castillo

PROCESSING:

Washed & EA Decaffeination

HARVEST TIME:

September - December