Colombian Decaffeinated Coffee

To decaffeinate this coffee, cane sugar, also known as natural decaffeination, is used. It is a natural, clean and environmentally friendly technique that uses ethyl acetate (EA). This is a compound derived from the fermentation of sugar cane molasses, used as a natural solvent to extract caffeine. The process begins with special fermentations to extract unique flavours. Caffeine extraction is carried out in circular containers filled with a mixture of water and ethyl acetate, which reduces caffeine levels to 0.1 %. The result is a smooth, flavourful and very pleasant coffee. This process involves steaming the green coffee beans to open their pores, repeatedly immersing them in an EA solution so that it binds to the caffeine and extracts it, and finally subjecting them to a second steam treatment to remove any EA residue before drying the beans.