Sugar cane・Brown sugar・Wine
Colombia Sugarcane Decaf
The natural decaffeination process combines high mountain spring water and ethyl acetate of natural origin. Ethyl acetate is found naturally in every coffee bean and in many fruits and vegetables. Therefore, no synthetic chemicals are added to the process. Natural ethyl acetate is obtained from a sugar cane-based process and is the only element, apart from the source water, with which the coffee comes into contact. The water-ethyl acetate process allows the caffeine to be gently extracted from the coffee bean, avoiding excessive heat or pressure and preserving the natural structure of the coffee bean and all its properties.
Varieties: Castillo, Colombia, Cenicafé 1
Growing altitude: 1500m
Process: Decaf Ethyl Acetate