Colombia | Sugar Cane Decaf

Country: Ethiopia
Process: Sugar Cane Decaf
Tasting notes: Cocoa, honey, molasses
Varietal: Red and Yellow Caturra
Region: Valle Del Cauca
Elevation: 1700m-2100m
Roast Level: Medium
 
In Colombia, sugarcane plays a key role in one of the most natural decaffeination methods around. Ethyl acetate, an organic compound found in sugarcane, is created by fermenting molasses to produce ethanol, then combining it with acetic acid (the main component of vinegar). This gentle, naturally derived solvent became a game-changer for preserving coffee’s flavor while removing caffeine.
 
During the process, low-pressure steam opens the pores of the green coffee beans, which are then soaked in a solution of water and ethyl acetate. The solvent bonds with caffeine molecules, allowing them to be removed without stripping away the coffee’s flavor compounds. After several rinses, up to 97% of the caffeine is extracted, leaving behind a clean, sweet cup that retains all the character of its origin.