Decaf Sugar Cane Colombia

It stands out for its enzymatic floral fragrance, with a chocolate base and notes of white flowers, reminiscent of jasmine and citrus; it is balanced, sweet, delicate, with a light body and low acidity.

Huila is a privileged area for the production of coffee thanks to its strategic geographic location; the south of Huila is especially located in a favorable climatic zone for the production of specialty coffees.

The beans selected for decaffeination are high altitude coffees from small coffee growers, mainly from Pitalito. These coffees are characterized by their sweetness and cleanliness and acidity provided by the microclimate of the country.

In the “Sugar Cane” decaffeination process, high mountain spring water and Ethyl Acetate (EO) of natural origin are combined; the latter is present in all coffee beans in their natural state (as well as in many fruits and vegetables), therefore the addition of synthetic chemical substances of any kind does not take place.

Natural EO is obtained by a process based on sugar cane and, together with mountain spring water, are the only elements with which the coffee comes into contact. This water-EA process allows for a gentle extraction of caffeine from the bean, avoiding excessive heat and pressure, thus maintaining the natural structure and characteristics of the coffee bean.