3 CIELOS DECAF - Colombie

• Country: Colombia
• Region: Pitalito, Huila
• Altitude: 1,400m- 1,600m
• Process: Sugar Cane decaffeinated
• Variety: Castillo
• Association: 3 Cielos
• SCA score*: 85

A decaf with no compromise on quality, reflecting the character and origin of this coffee.

The sugar cane process, also known as the E.A. method (ethyl acetate), is known as the “natural decaffeination method.” This process best preserves the characteristics of the coffee beans.

But how does it work?

It all starts with the fermentation of molasses from locally grown sugar cane to obtain ethanol. This is then combined with acetic acid to produce ethyl acetate, a compound naturally found in some fruits as well as in wine and beer.

The coffee beans are first exposed to steam to open their cells. They are then immersed in an aqueous solution containing ethyl acetate, which selectively binds to caffeine and allows it to be extracted. Once the caffeine has been removed by filtration, the beans are treated with steam again to remove solvent residues, then dried and prepared for export. Thanks to moderate temperatures and pressures, this method helps preserve the beans’ cellular structure and the integrity of their aromas.

In return, coffees decaffeinated using this process may age a little faster than non-decaffeinated coffees. After roasting, their surface can sometimes appear slightly darker.