Sugarcane Decaffeination


Our Colombia Decaf coffee is decaffeinated using a direct solvent process. The solvent is derived from natural sources and is fully removed during the steaming and roasting processes.

Full explanation

Our Colombia Decaf coffee is decaffeinated using alcohol derived from local sugarcane. Molasses extracted from the sugarcane is fermented to produce ethanol. The ethanol is mixed with acetic acid, the active component of vinegar, to produce ethyl acetate.

First, the green coffee beans are steamed to open the pores and swell the beans. Next, the beans are soaked in a water-ethyl acetate solution to dissolve and wash away the caffeine. The beans are then steamed again to remove ethyl acetate. (Ethyl acetate evaporates at a low temperature. The roasting process, which raises the temperature to 400 degrees or more, removes any residual ethyl acetate.) Finally, the beans are dried for safe shipping and storage.

You can learn more about Descafecol, the people who decaffeinate the beans, here.