Aguila Sugarcane Decaf - Colombia
Caramel, dried cherry, hazelnut, nougat and red apple. Processed using sugarcane to remove 97% of caffeine. Medium roast.
Located in a biological Conservation Corridor, Valle del Cauca lies between the National Park of Tatama and "serrania de los paraguas" a region identified by Conservation International as one of the two main conservation corridors in Colombia.
Caramel, dried cherry, hazelnut, nougat and red apple. Processed using sugarcane to remove 97% of caffeine. Medium roast.
Located in a biological Conservation Corridor, Valle del Cauca lies between the National Park of Tatama and "serrania de los paraguas" a region identified by Conservation International as one of the two main conservation corridors in Colombia.
Caramel, dried cherry, hazelnut, nougat and red apple. Processed using sugarcane to remove 97% of caffeine. Medium roast.
Located in a biological Conservation Corridor, Valle del Cauca lies between the National Park of Tatama and "serrania de los paraguas" a region identified by Conservation International as one of the two main conservation corridors in Colombia.
97% Decaf. 100% Coffee.
PRODUCER INFORMATION
Since the discovery of the decaffeination process in the 1900s by Ludwig Roselius, progress has been made to enhance and preserve coffee’s flavor in addition to removing the caffeine. This Sugarcane Process Decaf coffee (Ethyl Acetate) is from North Valle del Cauca, Colombia.
Farmers in Valle del Cauca are strongly aware of the importance of the preservation of natural resources, water management and friendly environmental practices.
The name might sound like a caustic chemical, but ethyl acetate is an organic compound found in fruit juices, cereals and sugarcane; this is why it is known as a “natural” decaffeination process. This process extracts around 97% of the caffeine, and it begins with fermentation of molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid (the main component of vinegar), to create the compound ethyl acetate.
PROCESS INFORMATION
The first step of decaffeination of any type begins with opening the pores of the seeds by steaming them at low pressure. This takes about 30 minutes, until the seeds swell and the moisture content facilitates extraction of caffeine.
Now the coffee is soaked in a solution of water and ethyl acetate that naturally bonds to the salts of chlorogenic acids within the seeds, allowing the removal of the caffeine. The solvent is recirculated multiple times until at least 97% of the caffeine has been removed. Once the coffee has reached this point, it needs to be steamed once again to eliminate the remaining ethyl acetate. The evaporation point of this compound is approximately 70°C, which means that after roasting the coffee, there will be no trace of ethyl acetate left.
After soaking and steaming, the coffee’s moisture level needs to be adjusted back to 10%-12%, which is done with vacuum drying drums. It is then polished to enhance cleanliness and protect it against environmental humidity.
Because ethyl acetate comes from sugar cane and is an organic compound that can effectively remove caffeine, the coffee’s flavor attributes will not be extracted and will rather be slightly sweeter thanks to the solvent. We’re so excited to share the hard work and care that has gone into producing this incredible decaf coffee.
VARIETY INFORMATION
Producer: Various Small-Holders
Region: Valle del Cauca, Colombia
Variety: Castillo: 72% Caturra: 28%
Processed: Washed and Sugarcane Process
Altitude: 1,750 meters ASL (5,741ft)
Body: Medium
Acidity: Medium