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.
This lot is made up of coffee from 50 smallholders in the Huila region of Colombia.
PROCESS: EA/SUGARCANE DECAFFEINATION
REGION: COLOMBIA, HUILA, PITALITO
ELEVATION: 1500-1750
VARIETAL: CATURRA, CASTILLO, COLOMBIA
CUP: BERRIES, HONEY & SAVOURY SPICE
ROAST: FILTER