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Green Coffee

Colombia—Sugarcane Decaf ($6.33/lb)

Regular price
Tasting notes
Brown sugar, cherry, vanilla and lemon
Cupping Scorecard
84 / 100
General Roasting Guidelines
Good for Espresso
Region Details
Washed, Sugarcane E.A.
Harvest Season / Year
1,500-2,000m (Very High)
Castillo, Caturra
EP, 15+

This Colombia decaf uses a very interesting processing method known as E.A. (ethyl acetate), or Sugarcane Process. To ease the decaffeination process, the green coffee beans are first blasted with water to increase the internal water/moisture content. Then they are steamed using ethyl acetate, which sounds chemical and dangerous, but is really just a natural solvent made of mostly sugarcane extract.

Many coffee snobs, admittedly us included, complain of decaf coffee being flat and having little flavor. But the joy in the sugarcane process is that it is a "natural" process, which preserves more of the green beans inherent characteristics, and (maybe as expected) leaves some distinct sugary notes that brew quite well.

Moral of the story, this decaf is surprisingly tasty. When we cupped it, it consistently nestled around an 84 or 85, something we've only experienced in a few decafs. And while brown sugar is the prominent aromatic and palatal experience, the cup has notes of cherry and lemon that complement nicely. This is a great option for decaf peeps, and we would even recommend brewing it as an espresso or to cut the caffeine in a blend of your own.