Colombia Decaf De Caña

This natural decaffeination process combines high mountain spring water and natural Ethyl Acetate (EA). EA is present in every coffee cherry in its natural state (as well as in many fruits and vegetables) and is obtained from a sugar cane-based process. No synthetic chemical substances are added, allowing for gentle extraction of the caffeine from the bean and avoiding excessive heat or pressure thus maintaining the natural structure and characteristics of the coffee.

First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores. The coffee is placed in a solution of both water and EA where the EA will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The coffee is steamed once more and then dried and polished for export.

Located in southwestern Colombia, Huila is nestled in-between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. Its terroir, climate, and harvest cycles all contribute to the quality of coffee produced here. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares.