Decaf: Colombia Valle del Cauca EA Sugarcane

The Valle del Cauca is a critical swatch of land where natural resources, water management, and friendly environmental practices are keenly preserved by those who live and farm there. As one of Colombia’s two main biological conservation corridors, Cauca Valley is home to World Heritage-listed national parks, wildlife, and water sources that give life to the surrounding land.

The region lies between the National Park of Tatama and “Serrania de los Paraguas”, a recognized Coffee Cultural Landscape and UNESCO World Heritage Site where producers and organizations are committed to agroecology farming and community-based ecotourism. The altitude spans 1,700 to 2,100masl, and the surrounding mountains enclose the valley in a stable microclimate all year round.

Sugarcane is readily available in Colombia, and its application to the coffee industry was a game-changer. Ethyl acetate is an organic compound found in sugarcane, and the decaffeination process begins with the fermentation of molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid (the main component of vinegar) to create the compound ethyl acetate.

In a direct solvent-based process, low-pressure steam opens the pores of the coffee beans. Then the beans are soaked in a solution of water and ethyl acetate. The solvent binds to the salts of chlorogenic acids and allows the removal of caffeine. After flushing the beans with ethyl acetate repeatedly, up to 97% of the caffeine is extracted. Because ethyl acetate comes from sugarcane and is an organic compound that can effectively remove caffeine, the coffee’s flavor attributes are not extracted.

This is another coffee that is great as espresso.

Cupping Notes: Cocoa, sweetness, orange marmalade, and hazelnuts

Brew Recommendations: Drip, French press, pour-over and espresso

Varietals: Caturra, Castillo

Region: Valle del Cauca

Elevation: 1700 - 2100 meters above sea level

Processing Method: Wet Process (Washed) then EA Decaf ("Sugarcane")and Covered Sun-Dried

Equity and Transparency Pricing Levels

Sustaining Level: $18 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $23 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $30 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the Valle del Cauca region of Colombia, this decaffeinated offering from Keia & Martyn's Coffee highlights the potential of the Caturra varietal. The coffee undergoes a washed process, a technique often utilized to emphasize clean, balanced acidity and clarity in the cup. For those interested in how different techniques impact the final profile, our processing methods explainer provides a deeper look at how these steps influence the bean.

This specific lot is decaffeinated using the sugarcane ethyl acetate (EA) method, which is frequently favored for its ability to preserve the inherent characteristics of the coffee while removing caffeine. The resulting cup presents a profile defined by cocoa, sweetness, orange marmalade, and hazelnuts. To better understand how these descriptors fit into the broader spectrum of coffee profiles, you can reference our flavor wheel to explore the nuances of these classic tasting notes.