DECAF - POPAYAN - Colombia - espresso roast


This coffee is grown by multiple small-holder farmers around the Popayan region of central Colombia.

The coffee is milled in Popayan, before being transported to Caldas for decaffeination.

This lot has been processed using the Sugar Cane Ethyl Acetate process, whereby molasses is fermented to create ethanol. The coffee is soaked and steamed, resulting in a high moisture content. The coffee is then washed in the ethyl acetate wash, which dissolves the caffeine. The beans are then washed again with water and dried until reaching an optimal water content.

Due to the abundance of sugar cane in Colombia, this decaffeination process can be done locally without having to send the green coffee to North America or Europe for processing.