Notes: Chocolate, Malt, Panela
This coffee is a carefully selected blend of Caturra and Castillo varietals, cultivated by small-lot producers in the picturesque Cauca region of Colombia. Once harvested, the chosen lots are transported to a Colombian facility where they undergo decaffeination using the innovative sugarcane process.
Developed in Colombia, the sugarcane decaffeination method involves the following steps:
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Sugarcane is processed to produce molasses, which is then fermented to create ethanol.
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This ethanol is combined with natural acetic acid to form ethyl acetate, a naturally derived solvent.
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The green coffee beans are soaked in water and introduced to the solvent, which helps open the bean structure and extract the caffeine.
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The beans are then thoroughly washed, steamed, and dried to an optimal moisture level, making them ready for export and roasting.
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This gentle method removes approximately 97% of the caffeine content while preserving the coffee's original characteristics.
The resulting green coffee offers a rich, earthy aroma with pronounced chocolate notes, promising a smooth and sweet cup after roasting.
The Sugarcane E.A. (Ethyl Acetate) Decaffeination Process ensures the removal of at least 97% of the original caffeine content from green coffee beans. Importantly, the residual Ethyl Acetate present in the green beans does not exceed 10 parts per million (ppm)—a level significantly lower than that naturally found in ripe bananas, which contain approximately 200 ppm. Ethyl Acetate also has a low evaporation point of 70°C, which is well below standard coffee roasting temperatures. As a result, any trace of the compound is completely eliminated during roasting, guaranteeing that no Ethyl Acetate remains in the final cup.
