Sugarcane Decaf

ROAST | MEDIUM DARK

ORIGIN | HULIA, COLOMBIA

NOTES | CARAMEL, MILK CHOCOLATE, BALANCED

The Sugarcane Decaffeination process is a natural process that not only maintains the integrity of the coffee flavor while allowing for greater transparency and efficiency. These coffees are grown, processed, dried, and decaffeinated all within a relatively small area within the producing country. This keeps transportation and taxation costs lower as the coffee does't have to move in and out of multiple countries.  

Processing: Colombian Sugar Cane process more technically known as EA has dramatically changed the landscape of decaf coffee within the specialty market.  These coffees offer greater transparency, faster turn arounds, and most importantly improved flavor  complexity. Since Colombia is vertically integrated having the decaffeination plant in country it saves time, and ensures that coffees arrive fresher to us and therefore our customers. 

For the last 2 years, we have worked with our exporting partners to source year-round amazing Sugarcane Process decaffeinated coffees. We are proud of the quality of decaf coffees, the cup speaks for itself.

Origin |  Hulia, Colombia

Process | Sugar Cane/ EA 

Elevation | 1800 masl

Sourced from the Hulia region of Colombia, this Sugarcane Decaf offering from Black & White Coffee Roasters highlights the potential for high-quality decaffeinated coffee. The lot is processed using the sugarcane (EA) method, a technique that utilizes naturally occurring ethyl acetate to remove caffeine while aiming to preserve the inherent characteristics of the bean. You can learn more about how this and other processing methods impact the final cup profile in our technical guide.

In the cup, this coffee presents a classic, approachable profile defined by notes of caramel and milk chocolate. Its balanced nature makes it a versatile choice for those seeking a consistent daily brew without the caffeine. When evaluating these specific flavor descriptors, you may find it helpful to reference our flavor wheel to better understand how these sweet, foundational notes interact within the broader spectrum of coffee sensory analysis.