Colombian E.A Sugercane naturally decaffeinated coffee beans
£5.40 – £21.50
This naturally decaffeinated Colombian coffee comes with its amazing flavours typical of this area intact. It has been selected from 7 carefully chosen microlots in the municipality of Pitalito, Huila, has been processed and washed using traditional methods before being naturally decaffeinated using the sugarcane and water method (see below).
We have roasted this coffee to bring out its fullness, distinct balanced flavours and hint of lively acidity in the cup. Take advantage of this great program dedicated to bringing the highest quality, naturally processed decaf to market!
Note: We charge a flat rate rate of £2.60 for delivery and always ship within 2 days of roasting, typically 2-6 days after placing your order.
This offering comes from seven producers that reside in the municipality of Pitalito, Huila:
Flor Maria Betancourt – Finca Cataluña – 1550 masl
Sebastian Dias Salamanca – Finca Cataluña – 1550 masl
Brandon Stiven Dias – Finca Cataluña – 1550 masl
Pedro Pablo Delgado – Finca Las Cejas – 1500 masl
Jairo Quiñones – Finca Nueva Zelanda – 1800 masl
Lucio Delgado – Finca Los Arboles – 1750 masl
Arsenjo Muñoz – Finca Buena Vista – 1750 masl
All coffee was harvested at full ripeness and processed traditionally as washed coffee. On average, cherries were depulped and the coffee was fermented dry for an average duration of 20 hours, washed 4 times, then placed in a parabolic dryer for an average period of 6-7 days. Once milled, the coffee underwent the Sugarcane E.A. decaffeination proccess.
Sugar Cane E.A. processing (aka “The Natural Decaffeination Method”) starts by fermenting molasses derived from sugar cane to create ethanol (which you’d find in adult beverages). This alcohol is then mixed with acetic acid, vinegar, to create the compound ethyl acetate. In Colombia, where a lot of sugar cane is grown, it makes sense to use this naturally occurring solvent to complement their thriving coffee growing/processing industry. E.A. is found in wine, beer, fruit, vegetables, and other food and beverage.
First, the coffee is steamed to open up its pores. Next, the E.A. is applied via water, which dissolves the caffeine in the green seeds. Then, the caffeine is separated and filtered from the tank. Finally, the now-decaffeinated seeds are steamed again to remove any residual E.A. before being dried and shipped.