Origin: Huila, Colombia | Producer: A mix of producers from the region | Variety: Castillo, Caturra, Pink Bourbon & Pacamara | Process: Washed Sugarcane Decaffeination | Altitude: 1400 - 2100 MASL | Harvest: 2025
Sugarcane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits, and is present in both ripe bananas and beer for example.
The plant we work with in Colombia uses water from the Navado del Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean.
The beans are then submerged in an ethyl acetate solvent, until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the compound. The ultimate residue which remains is < 30 ppm, which is a level dramatically less than that of a banana!
El Carmen is clean and sweet with lots of caramel and honey notes followed by a smooth chocolatey finish. It’s easily one of the best decaffeinated coffees we’ve ever tasted.
Origin: Huila, Colombia | Producer: A mix of producers from the region | Variety: Castillo, Caturra, Pink Bourbon & Pacamara | Process: Washed Sugarcane Decaffeination | Altitude: 1400 - 2100 MASL | Harvest: 2025
Sugarcane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits, and is present in both ripe bananas and beer for example.
The plant we work with in Colombia uses water from the Navado del Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean.
The beans are then submerged in an ethyl acetate solvent, until 97% of the caffeine is removed. A final steam is then used to lift residual traces of the compound. The ultimate residue which remains is < 30 ppm, which is a level dramatically less than that of a banana!
El Carmen is clean and sweet with lots of caramel and honey notes followed by a smooth chocolatey finish. It’s easily one of the best decaffeinated coffees we’ve ever tasted.
