Colombia Decaf

About This Coffee

The Process

Decaf coffee has almost always had, that specific flat decaf smell and taste to it. All that has changed with our Colombia Sugarcane Process Decaf.

Sugar cane ethyl acetate (E.A.) processing, also commonly referred to as natural decaffeination, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate.

In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. E.A. is also found in wine, beer, fruit, vegetables, and other food and beverage. 

When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. It is at this point, that the bean experiences an E.A. wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the inner most portions of the bean. Finally, the beans are dried until reaching the moisture similar to which they had prior to the process.

This method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure.

Producers

This sugarcane decaf lot from Azahar Coffee Company was sourced from 7 producers across 4 municipalities in Huila, some of Azahar’s longest lasting producer-partner relationships.

Acevedo:
Don Gabriel Castana aka the father of said Pink Bourbon boom, his son Jeferson Castaño Motta, and Duverney Sanchez

Pitalito:
Luis Alberto Jojoa and Carlos Guamanga

Paicol:
Miller Walles

Cauca:
Jose Olmedo Sanchez.

The Region

The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods.

Huilan coffee represents 18% of Colombian production. It is always in high demand and is often preferred as a single origin offering for its balance of acidity and sweetness. The Huilan landscape is dominated by volcanos and mountains, providing a rich terroir of high altitude and fertile soils and offering a wide range of ecosystems where coffee can be grown. There are producing farms ranging from 1500 m.a.s.l. up to 2.300 m.a.s.l., conferring great attributes to the cup profile such as bright acidity and characteristic sweet notes.