Descafeinado Colombia Sugar Cane

Highlights

“A Colombian decaf from smallholders in Caldas: 100% Caturra and Castillo grown between 1,700 and 1,900 m, washed, then decaffeinated with the sugar-cane method. Molasses from locally grown cane is fermented into ethanol, combined with acetic acid to make ethyl acetate, and the steamed green coffee is washed with it. The cup keeps the origin's brown-sugar sweetness; 84 points, roasted dark for espresso.”