Sugarcane Decaf Colombia

An unbelievably sweet, caffeine-like decaf using a revolutionary Sugar Cane decaf process.



The recent arrival of sugarcane decaf coffees really shook our opinion on decaf. This natural process avoids excessive temperatures and leaves a coffee with enhanced sweetness which roasts and tastes much more like the original, caffeinated coffee. Gone is the bizarre twang of old school decaf as now it is far more sweet, balanced and delicate.

This decaf process is completed in the country of origin, which leaves a larger share of the profits in Colombia itself and is substantially more sustainable. The Popayan Reserve Program involves 67 selected farms in the department of Cauca and gives work directly to at least 400 people in harvest times. The commitment of this program is to offer coffees that are sweet and balanced with a min score of 83.5 Points, and encourages farmers to get better as they get even better premiums once they achieve a cup above 85 points.

Expect a caffeine-like, sweet coffee with tasting notes of dark cacao, toffee apple and panela.

Info

Collective

Popayan Reserve is a collective of 67 selected farms.

Region

The coffee is grown in the Cauca area in the south west of Colombia 1400 - 2000

Impact

The sugar cane process gives more work and money to farmers at origin and tastes sweeter than any decaf we have ever tried.

Elevation

These farms stand at altitudes between 1400 - 2000 metres high.

Variety

Variedad Colombia; Castillo, Caturra, Catimor and Typica. These varietals are all seen in South America

Process

The coffee beans are moistened with water and EA (ethyl acetate) is circulated throughout and fermented until the desired caffeine level is reached

Decaf Coffee


 

Sugarcane processing has changed the game of decaffeinated coffees. This process avoids excessive temperatures seen in other decaffeination processes and leaves a coffee with enhanced sweetness which roasts and tastes much more like the original, caffeinated coffee.


 

 

The big advantage of this process, outside of the flavour profile, is that it was developed and is completed in Colombia. This allows for progression through the supply chain without the extra costs and miles of shipping the coffee to decaffeination plants in Mexico, Canada or Germany and the profits stay within the country of origin.

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A revolutionary process


 

Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since EA is naturally occurring, the process is labeled as “naturally decaffeinated.”


 

The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine until the desired caffeine level is reached, the EA residue on the beans is removed by steaming the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds.

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