The Sugar Cane Decaf Process

Decaf Done Right

Decaf used to be the outcast. Flat, lifeless and tainted with a harsh chemical tang. We don’t settle for average. We went off-script to roast a bold, high-grade decaf that genuinely tastes incredible. 

The secret to our show-stopping Decaf Colombia Tumbaga isn't just one thing. It’s a combination of an 8-year relationship, the precision of the washed preparation, and the raw impact of the sugar cane process.

Eight years. Zero shortcuts.

Quality coffee isn't bought. It's grown through pure consistency. We've grafted alongside our Colombian partners for over 8 years.

In the world of speciality coffee, these long-term ties are non-negotiable. They allow us to depend on the farm for exceptional green beans year in, year out, while the farmers can depend on us for sustainable, fair trade. 8 solid years means we know exactly how the soil, altitude (1,400–2,100 masl), and harvest cycles dictate the final cup. Long before the beans even drop into our roastery.

Washed, our way

Before the heat hits, we start with a fully washed process. In this method:

• The coffee cherries are pulped to remove the outer skin.
• The beans are fermented in water tanks to break down the sticky mucilage.
• Finally, they are thoroughly washed with fresh spring water.
  

Why does this matter for decaf?

The washed process is famous for producing clean and bright flavour profiles. By starting with high-grade washed beans, we ensure a crisp acidity and translucent clarity that stands its ground through the decaffeination stage.

The "Natural" Extraction: The Sugar Cane Process

Forget standard decaf. In Colombia, they do things differently with Decaf de Caña, and it’s a point of pride. They ditch the synthetic chemicals for a natural Ethyl Acetate (EA) process. A compound born from fermented sugar cane molasses. It’s decaf, but with our kind of soul.

How it Works:

• Preparation: The green beans are steamed to open their pores and soften the structure.
• The EA Wash: The beans are submerged in the natural sugar cane EA. This compound acts like a magnet, selectively bonding with caffeine molecules while leaving the essential coffee oils and flavours intact.
• Recovery: The beans are cleaned with a final burst of steam and dried to their original moisture level.

Because the solvent is born from the same soil as the crop, it’s a sustainable, circular process. For your palate, this means the sugar cane process enhances the natural sweetness of the bean, adding hits of demerara sugar and milk chocolate.

Why our Tumbaga is different

We’ve blind-tasted our Colombian Decaf against its caffeinated rivals, and frankly, you can't tell them apart. Packed with notes of Mandarin, Hazelnut, and Milk Chocolate, it’s a high-grade roast that holds every bit of its Colombian roots.

Whether it’s an evening Espresso or a smooth Cafetiere, you are drinking the result of a nearly decade-long partnership and the best natural processing tech out there.

Experience decaf as it should be. Shop our Sugar Cane Decaf here.