This sugar cane decaffeinated coffee is grown at altitudes of 1700 – 2000 metres above sea level by selected small holder farmers in Popayan, Cauca in Colombia. This coffee has smooth milk chocolate notes, with a honey sweetness and hints of vanilla and orange acidity.

The Sugar Cane Process gets its name from the way they extract the caffeine from the coffee beans. Sugar Cane Process takes advantage of a commonly used compound called Ethyl Acetate (E.A.) found in sugar cane (hence the name), which is a natural decaffeination method. This process involves steaming the raw coffee under low pressure for 30 minutes to open up the coffee's pores and make it easier for the caffeine to be removed. The coffee is then placed in a solution of fresh water and (E.A.), where the caffeine molecules bond with the salts of chlorogenic acids inside the raw coffee. This solution is then recirculated with fresh water for 8 hours until all caffeine content is removed.

The Sugar Cane Process also preserves the origin flavours and taste of the coffee, we also find the decaf coffee is significantly sweeter than the other decaffeination methods, meaning when drinking as a milk-based latte or cappuccino this sweetness really shines making it a very pleasant, enjoyable and comforting experience.

Farm: Selected small holders from Popayan
Altitude: 1700 – 2000masl
Location: Popayan, Cauca
Preparation: Sugar Cane Decaffeinated
Varietal: Castillo, Variedad Colombia
Flavours: Smooth milk chocolate and honey sweetness, with a hint of vanilla and orange acidity.

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