Cocoa・Pear・Clementine

Decaf de Caña

Kahiwa Coffee Roasters

Roaster: Joonas Markkanen

Sugarcane decaffeination utilises a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since EA is naturally-occurring in many fruits, the process is labelled as “naturally decaffeinated.” The roaster is impressed by the process as well as the quality in the cup!

Country: Colombia
Region: Huila
Farm: Smallholder farmers
Farmer: Smallholder farmers
Varieties: Castillo, Caturra, Colombia
Growing altitude: 1400 – 2000m
Process: Decaf EA, Washed