In the world of coffee, innovation intertwines with tradition to make sugarcane decaffeinated coffee. As the demand for decaffeinated coffee continues to rise, coffee aficionados and connoisseurs alike are turning their attention to methods that not only preserve the rich flavour profile of the beans but also prioritise sustainable and eco-friendly practices.

The sugarcane decaffeination process commences with intricate flavours. Arabica or Robusta beans, chosen for their exquisite taste, embark on a journey to shed their caffeine content while retaining the essence that makes them unique.

At the heart of this process lies ethyl acetate, a naturally occurring compound found in fruits, and, in this case, sourced from sugarcane. The ethyl acetate, also known as natural ethyl acetate, gently interacts with the green coffee beans, skillfully extracting the caffeine without compromising the flavours within.

Unlike some traditional decaffeination methods, the sugarcane process is known for its ability to preserve the intrinsic qualities of the beans. The result is a decaffeinated coffee that maintains its full-bodied character, offering a depth of flavour with every sip.

Our Colombian Sugar Cane Decaf

Our Colombian Decaff is produced using a sugar cane method. process. Sugar cane is good for more than just sweetening your coffee, it’s also great for decaffeinating it. That’s right; there is a natural, clean, and green method of decaffeinating coffee beans that uses sugary treats such as sugar cane.

The Sugar Cane process is an organic, process that uses ethyl acetate which is formed from sugarcane mixed with water. Once this mixture is achieved, the green coffee beans are soaked and steamed. Next, the ethyl acetate is flowed around the beans to clear away the caffeine. Then the ethyl acetate is cleaned off and the beans are ready to go.

The sugar cane method of preparing decaff is a natural, safe, chemical-free and certainly sweet mode of decaffeination. Choose beans that have undergone the sugar cane method if you want some sweet beans that deliver all the lively flavour of fully caffeinated beans while supplying little to no caffeine.

Rory’s Tasting Notes:

Aroma of Brown sugar and Cacao. Super delicious decaf with notes of chocolate, lemonade, green apple, full of citrusy, mild citric acidity, a sweet candy-like when hot, juicy lingering body, clean aftertaste

Sustainability At Its Core For A Greener Cup

Beyond taste, the sugarcane decaffeination process champions sustainability. Sugarcane, a renewable and abundant resource, plays a dual role in the process: first, providing ethyl acetate for decaffeination, and second, contributing to the reduction of the overall environmental footprint associated with coffee production.

Choosing sugarcane decaffeinated coffee is more than just a flavour preference; it’s a conscious decision to support environmentally friendly practices. This method aligns with our vision as a business and the growing desire for sustainability in the coffee industry, offering consumers a guilt-free indulgence in their favourite brew.