Colombian Sugarcane Decaf

Colombia, Tolima

Roast Style: Medium-Light

Process Method: Natural + EA sugarcane

ALTITUDE: 1.450 MT

FARM:  El Vergel Estate

VARIETY: Red & Yellow Caturra

Roaster Tasting Notes: Berries, Passion Fruit, Honey, Cacao

The Bayter Family has fully embraced agriculture at El Vergel farm, passionately exploring coffee cultivation with various types, including catimore and caturra. By 2016, coffee expert Miguel Jimenez joined, enhancing their expertise in specialty coffee. Led by Martha Montenegro and partners Elias and Shady, they aim to combine technology with their love for coffee, fostering community connections and celebrating the richness of coffee culture at El Vergel Estate.

Sugarcane decaffeination employs ethyl acetate (EA), a naturally occurring substance sourced from sugar cane fields in the Valle del Cauca region of Colombia, to eliminate caffeine from coffee beans. The method is quite simple: first, the coffee beans are dampened with water, and then EA is circulated through them. This compound attaches itself to the caffeine, extracting it while largely maintaining the flavor compounds. After achieving the desired level of decaffeination, the beans are steamed to eliminate any residual EA, ensuring that the coffee retains its rich flavor profile without the caffeine.