PROCESS: SUGAR CANE DECAF
REGION: QUINDIO
VARIETAL: CASTILLO
TASTE: NUTELLA, HAZELNUT, BISCUIT
About:
This coffee has a new decaffeination method called sugar cane processing. It starts as the green beans are sent into steam chambers to remove silver skin from the bean. They are then submerged in spring water and once saturated are sent to extractors where the beans have direct contact with Ethyl Acetate which (compound extracted from sugar cane) completely strips the coffee bean from any caffeine. The coffee is then dried in chambers to return it to the same moisture level it was prior to entering the decaffeination process.
Due to only water and sugar cane being used, the bean preserves its inherent origin flavours.
