Caña Dulce Decaf

CAÑA DULCE DECAF – Sugar Cane Decaffeinated

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Region: Colombia - Huila

Varieties: Castillo, Caturra

Process: Sugar Cane Decaf

Producer: Selected group of small producers from the Huila region, Colombia

Flavour profile: red apple, cocoa, malt, vanilla

About this coffee:

The soil and climate of Huila is perfectly suited for coffee production, as well as a variety of other crops such as yucca, sugarcane, bananas, cocoa and beans. As sugar cane is plentiful in the area, local producers use it to decaffeinate the green coffee.This sugarcane decaffeination process involves Ethyl Acetate (EA], a naturally-occurring by product of sugarcane fermentation. The EA is sourced from the sugarcane industry around Palmira, Colombia. The green coffee beans go through a pre-treatment process where they are steamed and moistened with hot water to break down the caffeine bound to chlorogenic acid in the beans. The beans then undergo an extraction process, in which natural EA is used to remove 97%, or more, of the original caffeine content.This is followed by steam stripping to remove any residual EA from the coffee. Finally,vacuum drying drums are used to reduce moisture content and carnauba wax is applied for additional appearance and protection against environmental humidity. Not only is this a clean and eco-friendly method, it doesn't sacrifice any flavour of the coffee either. Caña Dulce is sourced from a collection of coffee producers, farming Castillo and Caturra varieties, coming together to produce a complete cup full of deep sweetness, balanced acidity and rich body

Natural, Chemical Free Deccafination Process

This natural decaffeination process combines high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state (as well as in many fruits and vegetables). Therefore, we are not adding any synthetic chemical substance.

The natural EA is obtained from a sugar cane-based process and is, together with spring water, the only other element coffee gets in contact with. This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all characteristics of the coffee bean.

Sugarcane Decaffeination Process

- Steam to remove silver skins

- Hydrolyze calfeine for pre-treatment

- Extract caffeine with recirculated Ethyl Acetate

- Strip residual EA with low pressure steam.

- Vacuum dry in drums to adjust humidity to 10-12%

- Cool quickly with air fans

- Polish with carnauba wax for appearance and humidity protection

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