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This sugarcane process decaf comes to us by way of Huila Colombia from our friends at La Minita
Once purchased individual parchment lots are dry milled at Valle de Cauca and then send them to Manizales, Colombia for in-country decaffeination as quickly as possible using the sugar process decaffeination method. First, sugarcane molasses is fermented to create ethanol, and then mixed with acetic acid to create Ethyl Acetate (EA). The coffee is steamed which opens the pores, and allows for the extraction of caffeine molecules. From there, it’s placed into an ethyl acetate solution where it bonds to the salts of chlorogenic acid inside the beans. When the coffee is fully saturated, the solution is drained and refilled until 97% or more of the caffeine is removed. Sugarcane is widely available in Colombia, and the decaffeination plant- Descafecol- gets their sugarcane from farms in the town of Palmira in the Valle del Cauca Department, west of Huila.
Flavors remind us of: cane sugar, citrus, milk chocolate
Country: Colombia
Growing region: Huila
Elevation: 1700masl
Processing: Sugarcane decaf
Roast Level: Light
This sugarcane process decaf comes to us by way of Huila Colombia from our friends at La Minita
Once purchased individual parchment lots are dry milled at Valle de Cauca and then send them to Manizales, Colombia for in-country decaffeination as quickly as possible using the sugar process decaffeination method. First, sugarcane molasses is fermented to create ethanol, and then mixed with acetic acid to create Ethyl Acetate (EA). The coffee is steamed which opens the pores, and allows for the extraction of caffeine molecules. From there, it’s placed into an ethyl acetate solution where it bonds to the salts of chlorogenic acid inside the beans. When the coffee is fully saturated, the solution is drained and refilled until 97% or more of the caffeine is removed. Sugarcane is widely available in Colombia, and the decaffeination plant- Descafecol- gets their sugarcane from farms in the town of Palmira in the Valle del Cauca Department, west of Huila.
Flavors remind us of: cane sugar, citrus, milk chocolate
Country: Colombia
Growing region: Huila
Elevation: 1700masl
Processing: Sugarcane decaf
Roast Level: Light
