Description
Origin: Colombia
Roast: Smooth
Tasting notes: Toffee, chocolate, and caramel
Description: The sugar cane decaffeination process is a natural method used primarily in Colombia to remove caffeine while preserving the coffee’s rich flavours. It uses ethyl acetate, a natural compound derived from sugar cane, to remove caffeine from Colombian coffee beans. The beans are steamed to open their pores, soaked in an EA solution that binds to caffeine, then rinsed and dried, preserving their caramel-like sweetness while offering a clean, chemical-free decaf option.
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