DECAF COLOMBIA Tumbaga Sugarcane

Roast Profile: Suitable for both Espresso and Filter brewing.

Grind: Whole beans (standard option).

Recommended Resting Time After Roasting:

• Espresso: 10–14 days
• Filter: 7 days

At KESTAR COFFEE, every batch is roasted to order to ensure maximum freshness. Coffee is supplied as whole beans by default and packed in a premium valve bag that allows natural degassing while preserving freshness and aroma.

If you would like your coffee ground, simply leave a note in the Order Comments section before completing your purchase. Please specify your preferred brewing method, such as espresso, filter, moka pot, French press, Turkish coffee, or any other preparation method, and we will grind it accordingly.

PROCESSING: EA Sugarcane Decaffeinated | SCORE: 82.75 pts.

FLAVOR PROFILE: Sweet notes of brown sugar, milk chocolate, nuts, and apple

The Sugarcane Decaffeination Process, also known as EA (Ethyl Acetate), is one of the most distinctive technologies used in Colombia to produce decaffeinated coffee while preserving its origin character. The process combines a naturally derived solvent from sugarcane with highly precise technical control, allowing caffeine to be selectively extracted without degrading the aromatic compounds.

The process begins by steaming the green coffee beans at moderate temperatures, high enough to open their cellular structure while remaining gentle enough to preserve the integrity of the volatile oils. This step prepares the coffee for contact with ethyl acetate, a compound that occurs naturally in fruits and is produced in Colombia through the fermentation of sugarcane.

The beans are then placed in a solution of water and ethyl acetate. The EA molecules selectively bind to the caffeine due to their chemical affinity, and the solution is refreshed through successive cycles until the caffeine level falls below the international threshold of 0.1%. The process is carefully controlled by continuously monitoring the EA concentration, temperature, and contact time in order to prevent the extraction of compounds responsible for the coffee’s aroma and sweetness.

Finally, the beans are steamed again to remove any residual solvent and then dried to the optimal moisture level for storage and roasting. The result is a decaffeinated coffee that preserves its characteristic Colombian profile, with sweet, clean notes and balanced acidity.