How Our Decaf Coffee Is naturally Decaffeinated Using Sugarcane!
Decaf drinkers, we have great news! Our Sugarcane Processed Decaf from Norther Colombia has arrived! Can you imagine a decaf with tasting notes of almond, nougat and stone fruit? How about a decaf with mild acidity and a heavy body? This is possible thanks to the sugarcane decaffeination process.
The name might sound strange, but our sugarcane decaffeination process uses an organic compound that we extract from sugarcane which is why this is known as a natural decaffeination process. This process extracts around 97% of the caffeine, and it begins with fermentation of molasses derived from sugarcane to create alcohol. This alcohol is then mixed with vinegar, to create the final compound that will be used to decaffeinate our coffee beans.
Step by step
The first step always begins with opening the pores of the seeds by steaming them at low pressure. This takes about 30 minutes until the seeds swell and the moisture content facilitates the extraction of caffeine.
Now the coffee is ready to be soaked in a solution of water and sugarcane extract that naturally bonds to the salts of chlorogenic acids within the seeds, allowing the removal of the caffeine. The sugarcane extract is recirculated multiple times until at least 97% of the caffeine has been removed. Once the coffee has reached this point, it needs to be steamed once again.
After soaking and steaming, the coffee’s moisture level needs to be adjusted back to 10%-12%, which is done with vacuum drying drums. It is then polished to enhance cleanliness and protect it against environmental humidity.
Because we use sugarcane extract as opposed to the harsh chemicals that low quality coffee roasters use, the coffee’s flavor attributes will not be extracted and will rather be slightly sweeter thanks to the sugarcane extract. We’re so excited to share the hard work and care that has gone into producing this incredible decaf coffee.