Colombia Sugarcane Decaf

Sugarcane is not just sweet, it's also used in this coffees decaffeination process. A natural
compound called Ethyl Acetate, derived from sugarcane, is mixed with water to create a
solution. Green coffee beans are soaked and steamed in this mixture to remove caffeine.
The beans are then cleaned, and the process is complete.

Colombia is a leader in sugarcane decaf and coffee production. They use their abundant
supply of sugarcane to make molasses, which is fermented into ethanol and combined
with acetic acid to produce ethyl acetate. The beans are steamed, soaked in water and
ethyl acetate, and undergo multiple cycles to extract about 97% of the caffeine. The
remaining ethyl acetate is removed through steaming, and the beans are dried, polished,
cleaned, and ready for shipping.

What makes the sugarcane method unique is that the beans retain a delightful sweetness,
even after the ethyl acetate is burned off during roasting. This sweetness pairs well with
Colombian and Central American coffee beans, enhancing the overall flavor.