A coffee so tasty, we genuinely can't believe it's Decaf!
We've been on a search for the tastiest decaf coffee on the market and we think we've found it - Colombian Villa Maria sugar cane decaf.
As decaf coffee becomes increasingly popular, so do decaffeination processes. From the get go, we knew that we wanted a sugar cane decaffeinated coffee in our range.
So, what does the sugar cane decaffeination process involve?
Sugar cane decaffeination is often termed as a natural process decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits and is present in both ripe bananas and beer, for example.
The particular coffee plantation that our decaf coffee comes from is in Colombia and uses water from the Navado el Ruis (a volcano between Caldas and Tolima). Alongside water, they add natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of
caffeine, which is usually bonded to salts and chlorogenic acid in the bean. The beans are then submerged in an ethyl acetate solvent until 97% of the caffeine is removed.
A final steam is then used to lift residual traces of the compound. The ultimate residue which remains is ≥ 30 ppm, which is a level dramatically less than that of a banana!
About Our Colombia Villa Maria Coffee
Villa María situated not far from the El Fénix community wet mill and farm, is one of the main drying stations in Chinchiná, Caldas. The station currently represents the harvests of 30 coffee producing families in the surrounding area of Jamaica in the area of Villarazo, sitting at altitudes higher than the drying station itself. As Villamaría sits at a lower altitude, it is better suited to the processing of honey and natural coffees due to the hotter temperatures found here.