COLOMBIA Decaf [medium-dark roast]

WHOLE BEANS

Roasted on April 5th

Sweet, creamy flavours of chocolate, hazelnuts and crème brûlée 

This is a Decaf de Caña (sugarcane decaf) from the Huila region in Colombia. The sugarcane decaffeination process is a natural, safe, chemical-free method that originates in Colombia. Using this natural decaffeination method also means that the original, rich flavours of the coffee have been preserved, with an added bit of sweetness from the sugarcane!

Ethyl acetate (EA) – a naturally occurring compound present in bananas and also as a by-product of fermented sugars – is used as a solvent to bond with and remove caffeine from green coffee.

First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate (EA), where the EA will begin to bond with the caffeine inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove any remaining traces of the EA before being dried.