Let's flip the common belief that decaf is a dirty word. We think decaf can be awesome, excellent, rocking and future thinking.
The legend has it that in a blind cupping session, we tasted a range of premium Colombian beans. Then our sneaky supplier revealed that what we had chosen out of the bunch was in fact decaf!
Our decaf ( good) is made on premium Colombian beans using a natural decaffeination process. Intrigued?
How the sugarcane process is better
Sugarcane is good for more than just sweetening up a cup of coffee, it is also great for decaffeinating it. Sugarcane decaf originates in Colombia - which is not just a powerhouse of amazing coffee bean varieties like the famous Huila and Caldas, but also an innovator in the decaffeinated coffee scene, too.
Using pure water from the Navado el Ruis Volcano and natural ethyl acetate from sugarcane plants grown in Palmira, this process is natural, chemical-free and avoids excessive heat and pressure. Ethyl acetate occurs naturally in many fruits - no need to worry, your average banana contains 20 times the amount of it than this decaf.
Before the compound is applied to the beans, they are first steamed at low pressure. This helps them to swell up and attain the moisture level ideal for caffeine extraction. Next, the beans are soaked in water along with the ethyl acetate. This process is repeated multiple times and naturally draws out about 97% of the caffeine. The remaining ethyl acetate is cleared away by steaming the beans again.
The sugarcane method is a special way of decaffeinating coffee. This is because even though any last traces of the ethyl acetate are burned away during the roasting process, the beans still retain a delightful sweetness!
This makes the sugarcane method particularly tasty & enhancing the sweetness of many Colombian coffee beans.
Our decaf is good and tastes like chocolate, panela & tropical fruits.