Our Colombian decaf offering is special in more ways than one. For starters, they're cupped specifically for their quality and sourced by single-origin, region or farm.
They're called Decaf De Caña because of their bespoke decaffeination process in Colombia which uses a special, natural process utilising a natural solvent of ethyl acetate, derived from fermented sugar. Our green coffee buyer personally visited the decaffeination plant several times and was impressed by the process and the quality in the cup.
The process involves soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee and allows for decaffeination. The coffee is then removed from the solvent and steamed at low pressure to remove the E.A. compounds, with the finished product retaining its flavour integrity but containing almost no caffeine at all.
(The beans will contain a maximum of 0.01–0.03% caffeine.)