STAR FRUIT, HONEY, ORANGE AND CARAMEL

This coffee is produced by selected farms in the Popayan region. Coffee is brought from growers in dry parchment; it is later milled at Popayan and transported to Caldas to be decaffeinated. 

This decaffeination process is unique; the caffeine is extracted from the bean using sugar cane and water, which enhances sweetness, while maintaining coffee attributes.

This technique was developed in Colombia

Decaf Process

• Green coffee is received, sorted, and prepared for processing.
• Coffee is steamed for 30 minutes before decaffeination.
• A low-pressure steaming process has opened the pores of the coffee, allowing for caffeine extraction.
• Coffee is placed in a solution of water and Ethyl Acetate (E.A.), a naturally occurring compound and solvent derived through the fermentation of sugarcane.
• Green coffee is submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing for the extraction of caffeine.
• Once the coffee is saturated, the tank is drained, and fresh solution is introduced. This continues for about 8 hours.
• After the last of caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming.
• The final low-pressure steaming removes the remaining traces of E.A.
• Decaffeinated coffee is then dried, physically polished to ensure cleanliness, and packaged to export.