Sugarcane Decaf Process

This method is a game-changer for specialty decaf. By using a natural solvent derived from fermented sugarcane, producers can remove caffeine without the high heat or harsh industrial chemicals used in standard commercial decaffeination.

This specific EA (Ethyl Acetate) process is most famously performed in Colombia, where sugarcane is grown in abundance near the coffee-growing regions, allowing the decaffeination to happen while the coffee is at its freshest

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This process remarkably preserves the cellular structure of the bean, meaning the roasted coffee tastes almost identical to its caffeinated counterpart. You can expect high sweetness, a clean finish, and the original origin characteristics to remain intact.

Main Steps:

Steaming the green coffee at low pressure to hydrate the beans and open their pores.
Submerging the coffee in a bath of Ethyl Acetate (EA) which is naturally extracted from sugarcane.
Circulating the EA through the coffee until 97 percent of the caffeine is bonded to the solvent and removed.
Rinsing the beans with fresh water and applying a final steam to ensure no residual solvent remains.
Drying the coffee back to its exportable moisture level using gentle air-drying techniques.

Featured Sugarcane Decaf Process Coffees

Now that you’ve discovered what makes Sugarcane Decaf coffee unique, experience it for yourself. These seasonal lots represent our freshest arrivals, showcasing the distinct characteristics of the Sugarcane Decaf process method.

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