Colombia Sugar Cane Decaf

COUNTRY/ Colombia
REGION/ Villa Clara Estate
FARM/ Villa Clara Estate
Variety/  Caturra
PROCESSING/ EA Sugar Cane Decaf
ROASTING/ Filter or Espresso

CUPPING NOTES/ Jujube | Dried Tangerine Zest | Walnut | Brown Sugar

Weight/ 100g

Description Process

The magic of Sugarcane decaffeination in Colombia comes from a naturally occurring compound, Ethyl Acetate (EA), which is derived from sugarcane. That’s why it is also commonly referred to as natural decaffeinated.

The dried green beans are first steamed in low temperature to soften it and opens the pores of the bean, this process will also remove the silver skin of the green bean. Then they were transferred into an extraction tank filled with EA, EA binds with caffeine and could be extracted through the flow of water and isolate from the bean. This processing avoids the use of high temperature and high pressure which could help keeping the flavor in the coffee bean as much as possible. The caffeine-removed beans will be steamed once again after leaving the fermentation tank to remove residual EA. (Boiling point of EA is 77∘C, will be all removed during roasting.) After cooling down, they will be polished with plant wax to maintain the shape of the bean, which is why this green bean looks slightly shiny. Finally, the beans were dried again to the target moisture content they had before the process.

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