Colombia Antioquia Sugarcane Decaf (medium)

Roast: Medium
Cupping Notes: Dark chocolate, brown sugar
Available Since: Fall 2026

Region: Antioquia
Process: Washed, Sugarcane Decaf
Varietal: Colombia, Castillo, Caturra
Altitude: 1400 - 1800 m

Sugarcane Decaf process uses a naturally occurring compound called Ethyl Acetate (EA) to decaffeinate coffee. EA is a natural byproduct of the sugarcane fermentation process.

The coffee beans are moistened with water and EA. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. The EA residue is then removed from the beans using steam.

Sugarcane Decaf removes at least 97% of the caffeine from the green coffee beans.