Colombia - Decaf - Sugar Cane Process

Sugarcane EA decaf has been part of our sourcing program since 2014, when our team first tasted it and immediately recognized how unusually sweet and expressive it was for a decaf. This lot is processed in Manizales by our partners at DESCAFECOL, a facility known for its clean water treatment and precise execution of the EA method. The process begins with naturally occurring spring water that flows through the property, filtered through a sand trap and boiler with no added chemicals or chlorine. The coffee is then hot‑rinsed at 185°F for roughly 11 hours using Ethyl Acetate (EA)—a natural solvent produced through the controlled fermentation of sugarcane molasses at 99.9% purity. After extraction, the coffee moves through a distillation phase to remove residual EA and is mechanically dried for six hours before being packed for export. This decaf consistently delivers a sweet, comforting profile with the structure and familiarity of classic Colombian coffees. Expect a round, chocolate‑forward cup with gentle baking spice complexity and a soft sweetness that carries from aroma to finish. It performs beautifully as a daily‑drinkable decaf, with enough richness for espresso and enough clarity for filter brewing.

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