COLOMBIA SUGARCANE DECAF - Coffee beans 250g

Colombian decaffeinated cane coffee, a medium roast with creamy sweetness, rich chocolate notes and a subtle nutty flavor. This decaffeinated coffee, which uses the natural sugarcane processing process, retains its vibrant flavors and brings you a delicious cup that captures the essence of Colombian coffee.

Decaffeination using sugar cane – Sugar cane E.A. Decaf – is a method that you will encounter mainly with coffees from Colombia. It is the most gentle alternative today for making decaffeinated coffee.

Sugar cane is grown on a large scale in Colombia and is used in this process as a “natural” source of ethyl acetate. First, the molasses from the sugar cane is fermented. The ethanol that is formed during fermentation is mixed with acetic acid. The result is ethyl acetate, which is used in the decaffeination process itself.

In the meantime, the green coffee from which we want to remove caffeine is prepared. The beans are steamed at low pressure so that their pores enlarge and are more permeable for removing caffeine. The coffee is washed with water in which ethyl acetate has been dissolved. This compound replaces the caffeine in the molecular structure and it is thus released into the liquid.

The process is repeated several times until at least 97% of the caffeine is removed from the coffee. After reaching this limit, the coffee beans are steamed again, thus getting rid of the ethyl acetate residues. The steaming temperature is around 70 degrees and even if a trace amount of ethyl acetate remains in the coffee, it can be easily removed during roasting.

The coffee is then dried again to the desired humidity of between 10-12%. Drying often takes place in vacuum drum dryers.

100% arabica

Processing method: sugarcane decaf

Roast: medium (espresso, filter)

Acidity: 3/5

Aroma: 3/5

Body: 2/5