Colombia-Decaf

About the coffee

Compared to more standard decaffeination methods done here in Europe, the full decaffeination process is made in Colombia.

The most challenging step is trying to remove the caffeine while preserving the flavors of the coffee itself.
The sugar cane process is a chemical-free process, where no additional substances are in contact with the green coffee.

The process begins with a pre-treatment with very low pressure steam to let the beans swell.
With the help of naturally produced Ethyl Acetate, at least 97% of the caffeine can be removed.
Therefore, locally grown sugarcane is fermented to produce natural Ethyl Acetate.

The beans are soaked in water with the E.A., which removes the caffeine.
Low pressure saturated steam is then applied following the extraction process to remove any traces of the Ethyl Acetate.