I can't believe it's Decaf!

The hunt for the best Decaf coffee in the UK!

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. 


Whilst this particular coffee no longer exists on the Chipp Coffee Co. website, we do have a decaf coffee we arguably think might be even better!
So much so it even won a Great Taste Award! 

Sugar Cane Decaf Coffee

So, what makes this the best decaf in the UK?

Sugarcane Decafination!

But what does the sugarcane 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!

Sugar Cane Decaf Process

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.

Roast | Medium/Light

Variety | Colombia, Castillo   

Process | Natural - EA Sugarcane Decaf

Altitude | 1800 MASL