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Region: Nariño
Altitude: 1800 masl
Process: EA Sugarcane decaffeination
Varietal: Caturra
We taste: Brown Sugar, Plum, Chocolate
Sugarcane Decaffeination (EA)
Sugarcane decaffeination uses ethyl acetate (EA), a naturally occurring compound derived from sugar cane crops in the Valle del Cauca region of Colombia, to remove caffeine from coffee beans. The process is straightforward: coffee beans are first moistened with water, and EA is circulated through them. EA bonds with the caffeine, extracting it while preserving most of the flavor compounds. Once the desired level of decaffeination is reached, the beans are steamed to remove any remaining EA residue, ensuring the coffee retains its rich flavor without the caffeine.
Region: Nariño
Altitude: 1800 masl
Process: EA Sugarcane decaffeination
Varietal: Caturra
We taste: Brown Sugar, Plum, Chocolate
Sugarcane Decaffeination (EA)
Sugarcane decaffeination uses ethyl acetate (EA), a naturally occurring compound derived from sugar cane crops in the Valle del Cauca region of Colombia, to remove caffeine from coffee beans. The process is straightforward: coffee beans are first moistened with water, and EA is circulated through them. EA bonds with the caffeine, extracting it while preserving most of the flavor compounds. Once the desired level of decaffeination is reached, the beans are steamed to remove any remaining EA residue, ensuring the coffee retains its rich flavor without the caffeine.