Colombia Popayan Reserve - Sugar Cane Decaf (by the kg) (GBSC-CPRD)

Varietal:	Variedad Colombia, Castillo, Caturra, Catimor
Processing:	EA Sugar Cane Decaffeination
Altitude:	1700-1900 metres above sea level
Region:	Popayan, Cauca
Producer:	Collection of small farms

This coffee is produced by selected farms in the Popayan region.  The coffee is milled in Popayan and transported to Caldas to be decaffeinated.

The sugar cafe decaf process is also commonly referred to as natural decaffeination..

Molasses (derived from sugar cane) is fermented to create ethanol, which is then mixed with acetic acid, to create ethyl acetate.

The coffee is first conditioned with water and steam to increase the moisture content and swell the bean so that the caffeine can be extracted. Then the beans are washed with E.A. to dissolve the caffeine, which dissolves the caffeine. Finally, the beans are cleaned with water and steam, and dried until reaching the moisture similar to which they had prior to the process.

This method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure.

The big advantage of this process, outside of the flavour profile, is that it was developed and is completed in Colombia, without the extra costs and food miles of shipping the coffee to decaffeination plants in Mexico, Canada or Germany, and the profits stay within the country of origin.