Tasting notes: Caramel, Plum, Round Body Area: Colombia, Tolima Farm: Finca El Vergel Variety: Caturra Processing: Sugar Cane Decaffeination
Decaffeination of coffee takes place after the (green) coffee is fully processed by the producer and before it enters our roastery. Most common and traditionally, decaffeination takes place by using synthetic chemical solvents. Which is effective but less favourable because of the environmental impact.
This decaf is locally decaffeinated in Colombia following the Sugar Cane process method. The Sugar Cane Process uses a natural by-produce from sugar cane (fermented molasses) as a solvent to extract caffeine. Sugar cane is an important crop growing in the area which makes it an ideal choice for decaffeination of local grown coffee.
How Sugar Cane decaffeination works
Coffee beans are steamed for 30 minutes to open and enlarge cells
They are then rinsed for 10 hours with an EA (Ethyl Acetate) solvent derived from Sugar Cane. This removes the caffeine particles within the bean
The solvent is drained away
Beans are steamed again to remove any residual solvent
Finally they are dried to reach the original moisture content
With selecting high quality beans from Finca El Vergel, locally decaffeinated at origine and without synthetic chemicals, we believe this decaf is a great alternative to your regular coffee. Great in taste and with care of the environment
