Decaf | Colombia | Sugarcane NEA Descafecol
Hailing from the Huila region of Colombia, this coffee blew us away on the cupping table. You'd never know it was decaf based on taste or aroma, a feat attributable to the Sugarcane-derived Natural Ethyl acetate method of decaffeination (see "FROM THE IMPORTER" for more information). This Colombian is unlike any decaf we've had before.
Cupping Notes: nutty with cherry.
Region: Huila | DESCAFECOL Decaffeination Plant
Processing Method: Washed, Sugarcane Natural Ethyl Acetate
FROM THE IMPORTER
Our Colombia Sugarcane EA processed decaf hails from Timana, Huila. Natural Ethyl Acetate is derived from sugar cane in Palmira, Colombia and combined with fresh spring water to strip caffeine from the coffee at the DESCAFECOL decaffeination plant in Manizales. The method used to decaffeinate with Ethyl Acetate is an FDA approved chemical-free process in which no additions of foreign substances come in contact with the coffee. The original aroma and flavor characteristics from the coffee remain even after 97% of the caffeine is gone, along with any residual Ethyl Acetate beyond the roasting process.
The delicate process of decaffeinating begins at the pre-treatment step by steaming the green coffee beans with low pressure steam to remove the silver skins. The coffee is moistened with hot water to swell and soften the beans and start the hydrolysis of caffeine which is bonded to salts of chlorogenic acid inside the beans. At the extraction phase of the decaffeination process, the Ethyl Acetate solvent is recirculated through the pre-treated coffee beans multiple times until at least 97% of the caffeine is removed. A low pressure saturated steam is applied following the extraction process to remove any traces of the Ethyl Acetate. Ultimately, there is no more than 5 p.p.m. of EA left in the coffee, and once the coffee is roasted, there is no trace at all. A post-treatment process is done when the coffee is in vacuum drying drums to remove water previously applied in the pre-treatment process to adjust the final humidity value between 10% and 12%. Coffee is then cooled to ambient temperature using air fans then polished with carnauba wax to enhance appearance and protection against environment humidity.