DECAF DE CAÑA

A decaf coffee worthy of the finest specialty brews. Expect bold notes of caramel, biscuits, and pastries, with a subtle citrus touch that lingers into a smooth, pleasant finish.

How the process works

This coffee is decaffeinated directly at origin by Colombian producers using a truly innovative method.
Rather than traditional techniques such as methylene chloride or water-based decaffeination, this method uses ethyl acetate—a natural compound derived from fermented sugarcane.

1. The green coffee is first steamed for 30 minutes to open the pores of the beans and facilitate caffeine extraction.
2. The coffee is then soaked in a bath of water and ethyl acetate, the sugarcane-based solvent.
3. The caffeine naturally binds to the coffee’s chlorogenic acid salts and is drawn out into the solution.
4. This process is repeated several times over approximately 8 hours.

5. The beans are once again steamed to remove any trace of ethyl acetate.

6. Finally, the coffee is dried and prepped for roasting!