ORIGIN: Colombia Popayán
PROCESSING: Sugar Cane Process
Popayán is located in the department of Cauca at 1,700 MASL sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics. The result is a balanced cup profile with floral and caramel notes.
This decaffeination process is unique. The caffeine is extracted using sugar cane and water which enhances sweetness while maintaining coffee attributes.
The green beans are put into a steam chamber where the silverskin is removed from the bean. After this, the beans are submerged in spring water and as soon the coffee is saturated with water it is sent to the extractors where the beans have direct contact with sugar cane ethyl acetate for 8 hours which dissolves the caffeine content.
Then the decaffeinated coffee is dried in a chamber to reach the same moisture content that it had prior to the process.
