DECAF COLOMBIA Huila Sugarcane

PROCESSING: Sugarcane EA
SCORE: 82.25 points

A smooth and mellow cup with notes of cooked fruit, amaretto, and graham crackers, complemented by a delicate and well-balanced sweetness.

Sugarcane Decaf Process

Coffee decaffeinated using the Sugarcane process uses ethyl acetate (EA), a naturally occurring compound found in fruits, to remove caffeine from green coffee beans. This process is considered a more natural alternative to other chemical decaffeination methods because ethyl acetate can be derived from sugarcane, which is where the name of the process comes from.

The coffee is immersed in a solution of water and ethyl acetate. The compound binds to the caffeine molecules, allowing them to be removed while preserving the coffee's flavor characteristics. After the process, the beans are thoroughly washed to remove any remaining ethyl acetate, keeping the coffee's original aromatic profile largely intact.

Coffee from Huila

Coffee producers in Huila, Colombia, use innovative processing methods such as fermentation in vacuum-sealed containers and bean maceration. These techniques help intensify the coffee's flavors while creating a balanced body.

The predominant varieties include Caturra, Castillo, and Tabi, each contributing unique characteristics that influence the final cup profile.

Huila is one of the most important coffee-growing regions in Colombia, making a significant contribution to the country's reputation as a producer of high-quality Arabica coffee.