Colombia - Sugar Cane Decaf
Tasting Notes
- Dulce de Leche
- Cocoa Nibs
- Hot Honey
Other Notes
Varietal: Castillo. A co-op lot from selected farms in the Popayán Reserve.
Sugar cane decaf: the green beans are steamed to strip the silver skin, submerged in spring water until saturated, then treated with ethyl acetate — an organic compound derived as a natural by-product of sugarcane — which dissolves out the caffeine. Moisture is restored afterwards. No harsh chemicals, and the whole process happens in Colombia rather than shipping the coffee to Mexico, Germany or Canada to be decaffeinated, which keeps more of the value in the growing community.
Links
- Website: Sugar Cane Decaf
- Roaster: Wolf