Colombia Valle del Cauca Sugarcane Decaf
Region: Valle del Cauca-Various small farms averaging 3 hectares
Process: Washed-Processed then decaffeinated by the Sugarcane Process
Roast Level: Medium Roast
Flavors: Light bodied with bright acidity of cherry, almond and cocoa notes. The sugarcane process creates a sweeter tasting bean than other decaffeinating processes. .
Sugarcane aka Natural Process: The name might sound like a chemical, but ethyl acetate is an organic compound found in fruit juices, cereals and sugarcane; this is why it is known as a “natural” decaffeination process. This process extracts around 97% of the caffeine, and it begins with fermentation of molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid (the main component of vinegar), to create the compound ethyl acetate. Because ethyl acetate comes from sugar cane and is an organic compound that can effectively remove caffeine, the coffee’s flavor attributes will not be extracted and will rather be slightly sweeter thanks to the solvent. See this article for step-by-step information