Sugar cane・Brown sugar・Winey
Colombia Sugarcane Decaf
Roaster: Pamela Aranciaga Mauricio
The natural decaffeination process combines high mountain spring water and Ethyl Acetate of natural origin. Ethyl Acetate is present in every coffee bean in its natural state, as well as in many fruits and vegetables. Therefore, no synthetic chemical substance is added during the process. The natural Ethyl Acetate is obtained from a sugarcane-based process and is, together with spring water, the only other element the coffee gets in contact with. This water-Ethyl Acetate process allows for gentle extraction of the caffeine from the bean.
Varieties: Castillo, Colombia, Cenicafé 1
Growing altitude: 1500m
Process: Decaf Ethyl Acetate