Sugarcane Decaf- Colombia

Orange Acidity, Dark Chocoloate, Toffee

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Country: Colombia

Region: Cauca, Tolima, Antioquai

Variety: Caturra, Castillo

Processing: Sugarcane Decaffeination

Flavours: Orange Acidity, Dark Chocolate, Toffee

Suggested for use with Espresso brew methods.

The Sugarcane Decaffeination Process is a new method of extracting the caffeine from coffee. The coffee is submerged in a mixture of water and Ethyl Acetate (a naturally occuring compound derived from the fermentation of sugarcane). The tank is then drained, and the coffee re-submerged. This process is repeated for 8 hours.

Unlike Swiss Water Process’s repetative washing of the coffee, which detracts from the coffees inherent flavour, the naturally occuring Ethyl Acetate aids in the removal of caffeine without chemicals. This means the coffee requires less intensive washing and therefore retains more flavour.