Thanks to its wide range of locations, climates and altitudes Colombia can meet demand for coffee throughout the whole year. The Sugarcane decaffeination process magnifies sweetness and acidity, producing an excellent decaffeinated coffee.
Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.
