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Sugarcane Decaf Colombia - Espresso

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.
Baseline data was established from the producers who each annually produce approximately 17 bags of green exportable coffee. The producers are also being trained in sensory analysis of the coffees and how their own coffees taste and the impact of processing on quality. Siruma are also helping to provide commercial specialty channels for the coffees through the partnership with Falcon Coffees who are buying all the coffee sourced from this project.

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

€10,00

Info

Collective

Small holders of Argelia led by Siruma Coffee Exporters

Region

The coffee is grown in Argelia, Cauca which is situated in the south west of Colombia.

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 1700 - 2000 metres high.

Variety

Variedad Colombia; Castillo, Caturra, Catimor and Typica. These varietals are all common to this area.

Process

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

Impact


 

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.

Tsiruma Coffee, a small specialty female led exporter, launched a project in this past season that started in 2020 in Argelia for an initial 15 months period until early 2022. The funding has come from USAID to support 5 small Associations incorporating about 220 families who grow coffee for their livelihood. Siruma have been providing technical assistance of the soil with their agronomist helping provided educational sessions on pre and post harvest techniques for the families that wish to join.

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 flavour compounds.