A sweet and delicious coffee with melon, cocoa and citrus flavours gently decaffeinated using the natural sugarcane process.
Farm: Various Smallholder farmers
Variety: Castillo, Colombia, Caturra
Altitude: 1200-2100 metres above sea level
Processing method: Natural Sugarcane/Ethyl Acetate process
Our Colombian Sugarcane decaf offering is special in more ways than one: First, it’s been cupped specifically for its quality and sourced by single-origin, either region or farm. We call it Sugarcane Decaf because it’s custom decaffeinated in Colombia, using a special, natural process that utilizes ethyl acetate (E.A.) derived from fermented sugar cane.
The process works by soaking steamed green coffee beans in a solution of E.A, a naturally occurring compound derived from fermented sugarcane, which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. The coffee is removed from the solution and steamed again at low pressure to remove any traces of E.A. inside the beans, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.) The most important part of EA coffee, and why it tastes so sweet, is it avoids high pressure and high heat, which degrades coffee quickly. This allows the natural terroir flavors to shine through, making it the sweet and bright decaf that we so love.
Both 250g and 1KG orders are packed in a TUV Austria Compostable Certified white bag. This is suitable for a well managed home composter but better suited to industrial composting. We have a twice monthly industrial compost collection from our roastery in Aberfeldy and are happy to process any bags returned to us.