Colombia Chévere decaf
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Processing: sugar cane process
Taste profile: honey, cherries, vanilla
Caffeine is one of the ingredients that is naturally found in all varieties of coffee.
There are several ways to get rid of caffeine in coffee. However, not all of them are friendly to coffee or the consumer.
Caffeine is soluble in water, therefore various methods of leaching coffee beans in water or solvents are used to remove it. In addition to caffeine, this process always takes with it some of the flavors and aromas that coffee contains. Traditional decaffeinated processes use the aqueous solvent method with the addition of temperature or pressure. Excessive heat or pressure forces the beans to swell to a large extent and can thus significantly disrupt their cellular structure, which will ultimately worsen the resulting coffee taste.
The process of processing fermented molasses (a by-product of sugar production) from sugar cane comes from Colombia.
Sugar cane is widely grown and processed here. Its use in decaffeination significantly prevents disruption of the cellular structure of coffee beans and at the same time increases the sweetness of the final cup.
First, fermented molasses obtained from sugar cane is used to produce ethanol. The ethanol alcohol is mixed with natural acetic acid to form the solvent ethyl acetate (EA).
EA naturally contains, for example, wine, beer, fruits and vegetables. The coffee beans are first soaked in water, which increases the moisture content of the beans and releases caffeine from the structure.
After soaking long enough, the grains are rinsed with EA solution, which dissolves the caffeine and binds it to itself. Finally, the grains are washed again in clean water and exposed to steam for a short time, and then dried to the original moisture level.
About 97% of the total caffeine is removed in this process.
Thanks to the gentle process, coffees processed in this way retain most of their taste and aromatic substances.
honey, cherries, vanilla