Region: Huila, Colombia
Producer: Multi producer Lot
Varietal: Caturra, Castillo, Colombia
Process: Washed
Decaffeination: Sugarcane

This decaf is a medium roast and makes a “Classic Colombian” cup - marked by notes of rich milk chocolate and a caramel sweetness. At it’s best we are getting a nice citric acidity, think orange or tangerine.

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 in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.

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