Colombia Decaf (Galeras) Sugar Cane Process

We’re delighted to have found this wonderful washed Sugar Cane process decaf as we rotate our third decaf coffee - this one following the Guatemalan (which should be back by Xmas). With similar notes of Orange, Brown Sugar and Roasted Nuts and a mild acidity, this is a decaf not to be missed! Good black or with milk, and has an incredible aroma when opening the pouch.

Buesaco lies high on a ridge in the Andes Mountains of the Nariño department in Colombia. The Cooperativa de Cafés Especiales de Nariño works with more than 300 smallholders farmers all over the Nariño department who generally harvest coffee all year around. Here at the coop’s facilities, lots are analyzed and purchased, and the farmers are paid premiums on top of the market price. These premiums incentivise high quality standards and good agricultural practices, like avoiding the usage of glyphosate and other chemicals.

Sugar Cane Process: 

Ethyl acetate is produced by esterification between ethyl alcohol, which is derived from the fermentation of sugar cane, and acetic acid. The green coffee is submerged in a wash of water and ethyl acetate, during which the ethyl acetate bonds with the caffeine in the coffee and begins to extract it from the green seeds. The EA solution is flushed and the process is repeated until reaching a minimum decaffeination level of 97%. Finally, the green coffee is steamed to remove any remaining ethyl acetate from the seeds.

Farm: Galeras

Region: Nariño

Varietals: Catucai – Icatú, Castillo and Bourbon

Altitude: 1800-1900 masl

Taste notes: Brown Sugar, Orange & Roasted Nuts

Process: Washed

Roast Profile: Medium

Ideal for: Espresso, French Press, Filter