Cartel Roasters - COLOMBIA – TOLIMA – SUGAR CANE DECAF – WASHED - Espresso roast

The process of decaffeination starts when green beans are put in separate chambers in order to have better control over the process. Coffee then is transported through a funnel to start the pre-treatment stage, then it enters the steam chamber. This part of the process helps to remove the silver skin from the bean. After this, the beans are submerged in spring water. Once the coffee is saturated with water, it is sent to the extractors where the beans have direct contact with sugar cane ethyl acetate (E.A.) during 8 hours, which dissolves the caffeine content. Then the decaffeinated coffee is dried in a chamber with controlled temperature to reach the same moisture content which it had prior to the process. After the processed and coffee is dried, the beans are transported through a funnel to get them back to their bags. This process is monitoring by the Descafecol team in order to maintain traceability of the product..