Decaf Colombia Cauca Sugar Cane

Varietal: Castillo and Caturra

Process: Sugar Cane Decaffeinated

Altitude:  1300-1800 m.a.s.l.

Flavour Profile: Sweet chocolate with a slight nuttiness and an incredibly smooth caramel finish

About        
To begin, fermented molasses derived from sugar cane is used to make ethanol. The alcohol ethanol is mixed with a natural acetic acid, to create the solvent Ethyl Acetate (E.A.). The coffee beans are immersed in water, which increases the bean moisture content and releases caffeine from the structure and wash, which dissolves the caffeine. Finally, the beans are cleaned with water again, exposed to steam briefly to clean the inner portions of the bean, and then dried to the original moisture level. This process removes roughly 97% of the caffeine content.

**Pricing includes delivery**