Region: Valle del Cauca, Planadas, Tolima
Processing: natural, sugar cane
Varieties: Typica, Caturra, Castillo, Colombiano
Elevation: 1500 - 1900 m
In the cup: peanut brittle, cocoa powder
Sugar Cane Decaffeination Process
When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. When the swelling has reached the proper consistency, the washing of the beans is commenced by the use of an extractor.
It is at this point that the bean experiences an ethyl acetate wash. The ethyl acetate employed in this process is of natural origin, obtained from the fermentation of sugar cane and not from chemical synthesis. The beans are subjected to the ethyl acetate while in the extractor. Note : the duration of this extraction process is growth specific.
The beans are then cleaned with water followed by steam across the beans to clean the inner most portions of the bean. The last process in the area of decaffeination consists of drying the bean until it reaches the moisture similar to that which it had prior to the process (11 to 12%).