Decaf Colombia Villamaria Natural
Altitude: 1800 MASL
Variety: Variedad Colombia, Castillo Naranjal
Process: Natural Sugarcane Decaf
Tastes like: Blueberry & milk chocolate.
Dried for 15 days, in a temperature-controlled greenhouse finished in a mechanical dryer.
Sugar cane decaffeination is often termed as a natural 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 plant we work with in Colombia, a short drive from Villamaria, uses water from the Navado el Ruis (a volcano between Caldas and Tolima) and 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. Finally, 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!