Tumbaga Decaf

About farmer and farm:

Coffee soarsed for this lot from diferent regions such as Cauca, Tolima, Antioquia and Eje Cafetero at 1,400 to 2,100 meters above sea level.

Presented varieties are Colombia, Caturra and Castillo.

Process: Sugarcane decaf

The caffeine is extracted using sugar cane and water.

The green beans are put into a steam chamber where the silver skin is removed from the bean. After this, the beans are submerged in spring water and as soon the coffee is saturated with water it is sent to the extractors where the beans have direct contact with sugar cane ethyl acetate for 8 hours which dissolves the caffeine content.

Then the decaffeinated coffee is dried in a chamber to reach the same moisture content that it had prior to the process