It is true, decaf coffee can be very good. And that’s why we are so excited about this one! Colombia Sugar Cane Decaf is a special Colombian coffee from our trade partner Cereza Coffee. You’ll experience rich notes of dried fruit & cocoa complimented by a medium body and sweet finish.
The “Sugar Cane Decaf” refers to the method of how the caffeine is taken out of the coffee. In this case a 100% natural by-product of the sugar cane process known as Ethyl Acetate is applied to the coffee and “washes” out the caffeine without having to use excessive amounts of water. So not only is it 100% natural and effective, it’s also a sustainable use of natural resources and an economical win for our producers in Colombia. See the description below for a more in-depth description of this amazing process.
Colombia Sugar Cane Decaf
Origin: Risaralda, Colombia
Variety:Caturra, Colombia, Castillo
Drying: Sun Dried
Decaf Method: Ethyl Acetate
Tasting Notes: Medium roast with notes of dried fruit & cocoa with a sweet finish.
About “Sugar Cane Decaf”
“EA stands for Ethyl Acetate, which is a transparent liquid acting as solvent in the process. Solvent because it dissolves and captures the caffeine in the process. Solvent gets in direct contact with bean and “washes “ the caffeine out of it.
In our case this EA is derived from sugar cane, thus is 100% natural. EA is naturally present in many fruits and vegetables, therefore we do not add anything to the coffee which is not contained already beforehand (coffee cherries contain EA naturally). Remember that a ripe banana contains 20 times more natural EA than our decaffeinated coffee. Our natural EA has specific advantages over other solvents : it targets caffeine specifically, its reused many times after a purification process therefore we use little water, protecting this precious resource, and our EA is natural.
Natural Ethyl Acetate is produced by esterification between Natural Ethyl Alcohol (the one you drink) and Natural Acetic Acid ( no more than vinegar) . Natural Ethyl Alcohol is produced from sugar cane carbohydrates ( simply: molasses) by fermentation with Saccharomyces Cerevisiae. Natural Acetic Acid is extracted and purified from vinegar, which is produced by means of aerobic fermentation of Ethyl Alcohol with the microorganism Acetobacter Aceti.”
Information provided by the managing director of Descafecol.