Crimson Coffee House

Sugarcane Colombia

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SUGARCANE DECAF COLOMBIA 

Light Roast - Tasting Notes: Lime, Raisin

REGION:

Risaralda

FARMER:

Co-op

VARIETIES:

Caturra, Castillo, Colombia

ELEVATION:

1,450-1,750 MASL


Coffee Roots

This sugarcane decaf was picked, washed, then sent to a decaf plant called Descafecol located in Manizales, Caldas. The sugarcane process uses the principles of EA to decaffeinate the coffee. EA stands for Ethyl

Acetate, which is a transparent liquid acting as solvent in the process. Solvent, because it dissolves and captures the caffeine in the process. The solvent gets in direct contact with bean and “washes“ the caffeine out of it. In our case this EA is derived from sugarcane, thus is 100% natural.

Natural Ethyl Acetate is produced by esterification between Natural Ethyl Alcohol (the one you drink) and Natural

Acetic Acid (no more than vinegar). Natural Ethyl Alcohol is produced from sugarcane carbohydrates (simply: molasses) by fermentation with Saccharomyces Cerevisiae. Natural Acetic Acid is extracted and purified from vinegar, which is produced by means of aerobic fermentation of Ethyl Alcohol with the microorganism Acetobacter Aceti.