COLOMBIA - Decaf

Notes: Clementine, caramel & brazil nut. Fruity & sweet.

Areas: Santurio, El Aguila & Pereira

Location: Risaralda
Varietal: Colombia Caturra, Castillo

Altitude: 14090 - 2000

Process: Washed &, Sugarcane Decaf

Decaf process overview

Washed Process, Sugarcane Decaf

Sugar cane decaffeination is often termed as a natural

process decaf. Ethyl Acetate is an organically existing

compound (C4H8O2) and by-product found most

commonly in the fermentation of fruits, and is present

in both ripe bananas and beer for example.

The plant we work with in Colombia uses water from

the Navado del Ruis (a volcano between Caldas and

Tolima) and natural ethyl acetate from fermented

sugarcane sourced in the southern region of Palmira,

Colombia. This process begins with steaming of the

coffee, increasing its porosity, beginning the hydrolysis

of caffeine, which is usually bonded to salts and

chlorogenic acid in the bean.

The beans are then submerged in an ethyl acetate

solvent, until 97% of the caffeine is removed. A final

steam is then used to lift residual traces of the

compound. The ultimate residue which remains is ≥ 30

ppm, which is a level dramatically less than that of a

banana!

£8.00

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