Colombia Sugarcane Natural Decaf This is the only decaffeinated coffee that we have found to be worthy of adding to the Cuttlefish Coffee range. It has been naturally decaffeinated using sugarcane extract to dissolve out the caffeine without affecting the flavour. The result is a delightful coffee that maintains good body along with a lovely chocolatey base complemented by sweet notes of toffee and a subtle citrus acidity. The base coffee is a Caturra grown at 1700 meters near Pijao in the Quindio region of Colombia. Once picked, the coffee cherries are washed and sun-dried before undergoing the sugarcane decaffeination process. Colombia produces a lot of sugarcane so the entire process from picking to decaffeinating happens locally giving us full traceability through the Farm Select Decaf Programme in Colombia. Sugarcane Decaffeination Process Traditional decaffeination methods involve the use of aggressive solvents or high temperatures and pressures that have a negative impact on the flavour profile of the coffee. The sugarcane method is natural and leads to a high quality coffee that maintains the flavour profile of the pre-processed original coffee. This is rare in the industry. The process starts by fermenting molasses from sugarcane grown locally in Colombia. The fermentation process produces ethanol (alcohol) and ethanoic acid (vinegar) which are combined to form a natural chemical called ethyl acetate. Ethyl acetate occurs naturally in fruit vegetables and is present in wine and beer also. The green coffee is steamed to open its pores, allowing the process to penetrate into the cellular structure of the coffee bean. A mixture of water and ethyl acetate is then introduced. The caffeine in the coffee dissolves into this mixture allowing it to be washed away. The coffee is then dried in the sun once more before being shipped.
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