Colombian Sugarcane Decaf



A great decaf coffee without the headache (or solvents)

Region: Timana, Huila

Milling Process: Washed

Aroma: Sweet

Flavor: Caramel, tangerine, apple, herby

Body: Smooth, clean

Acidity: Bright




Colombia Sugarcane Decaf

Our sugarcane processed, decaf comes from Timaná which is located in the south West Colombia.
There are several natural methods used to decaffeinate green coffee beans,  Swiss Water Process, CO2 and the Sugarcane process.
The Sugarcane method uses fermented molasses combined with fresh spring water from the Nevado del Ruiz (a volcano), to strip caffeine from the coffee.
The molasses is a byproduct of the sugar industry and the caffeine is then a byproduct which can be used to make fizzy drinks and other caffeinated products.
It is processed in Descafecol, Colombia’s only decaffeination plant in Manizales, For more information, please visit

The technical bit:

  • Natural Ethyl Acetate (EA) is derived from sugar cane  and combined with  water to strip caffeine from the coffee.
  • The method used to decaffeinate with EA is an approved chemical-free process in which no additions of foreign substances come in contact with the coffee.
  • The original aroma and flavor characteristics from the coffee remain even after 97% of the caffeine is gone, along with any residual Ethyl Acetate beyond the roasting process.
  • The delicate process of decaffeinating begins at the pre-treatment step by steaming the green coffee beans with low pressure steam to remove the silver skins.
  • The coffee is moistened with hot water to swell and soften the beans and start the hydrolysis of caffeine which is bonded to salts of chlorogenic acid inside the beans.
  • At the extraction phase of the decaffeination process, the Ethyl Acetate solvent is recirculated through the pre-treated coffee beans multiple times until at least 97% of the caffeine is removed.
  • A low pressure saturated steam is applied following the extraction process to remove any traces of the Ethyl Acetate. Ultimately, there is no more than 5 p.p.m. of EA left in the coffee, and once the coffee is roasted, there is no trace at all.
  • A post-treatment process is done when the coffee is in vacuum drying drums to remove water previously applied in the pre-treatment process to adjust the final humidity value between 10% and 12%.
  • Coffee is then cooled to ambient temperature using air fans then polished with carnauba wax to enhance appearance and protection against environment humidity.
Weight N/A

Green Beans, Roasted Beans, Cafetiere Grind, Espresso Grind


125g, 250g, 500g, 1kg

  1. 5 out of 5

    Love this Central American decaf, it’s so smooth it’s not like drinking a decaf at all.

Add a review