Decaf coffee beans almost always have a specific, somewhat dull smell and taste. However, our Decaf Colombia Sugarcane Process is a game changer.
Sugarcane decaf process
The coffee is decaffeinated using ethyl acetate. Ethyl acetate is made with natural sugarcane residues. Sugarcane ethyl acetate (E.A.) processing begins with the fermentation of molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid to create the compound ethyl acetate. E.A. is also found in wine, beer, fruits, vegetables and other foods and beverages.
In the decaffeination process, the coffee beans are first exposed to water and steam. This increases the moisture content and swells the bean to facilitate the extraction of caffeine. At this point, the bean undergoes an E.A. flush, which dissolves the caffeine. The beans are then cleaned with water followed by steam to clean the inner parts of the bean. Finally, the beans are dried until they return to the moisture level they had before the process. This method avoids excessive heat or pressure, which can disrupt the cell structure of the green coffee beans.
- Flavour: almond, apple, quince. Full of flavour!
- Beans: 100% washed arabica, decaffeinated.
- Altitude: 1400-2100 masl
Fresh every week and carefully roasted in our Rotterdam-West coffee roastery
Specificaties
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