Decaf De Cana/Colombia

Tastes Like: Graham Cracker, Pecan, Orange

Region:  Huila

Process: Sugarcane/EA Decaf

Altitude: 1200-2100 MSL

Smells like summertime s'mores!

Unlike any Decaffeinated Coffee you've ever had! This Decaf origin is first cupped specifically for quality and sourced by single-origin, either region or farm. Decaf De Caña gets its name as it is custom decaffeinated in Colombia, using a special, natural process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar. Our import partners have personally visited the decaffeination plant several times, and were impressed by the process as well as the quality in the finished cup.

Ethyl Acetate Decaffeination, also known as "Natural or Sugarcane Decaf" is a fairly new process that saves on not just water consumption, but fuel and other resource usage as well. Most other decaffeination processing requires the coffee to be sent to either Mexico or Canada to be processed, while EA can be done more local to the coffee farms. It uses a natural solution made from sugarcane, which is usually grown close to or even on some coffee farms. Ethyl Acetate can be found naturally in many fruits and vegetables and is the most common Esther found in beers and wine that is used to preserve fruity aromatics. The beans are steamed to open the pores, then soaked in the solution that pulls out the caffeine molecules while leaving the coffees natural flavors in the bean. Other processing methods such as Swiss water or Methylene Chloride can pull out both flavor and caffeine molecules leaving them tasting flat or bland. EA processed decaf coffees are quickly becoming more popular and the reasons are clear in the cup!

(The beans will contain a maximum of 0.01–0.03% caffeine.)