El Vergel estate made the decision to produce a very high-quality decaffeinated coffee, after seeing that all the coffee used in Colombia to produce “decaf” is a low-quality coffee. That’s why our decaf is made with coffees from our farm El Vergel it means first quality coffees which have allowed us to create a decaffeinated product that, despite the process, does not lose its sweetness in the cup.
Sugar cane process ea when the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. It is at this point, that the bean experiences an E.A. wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the innermost portions of the bean. Finally, the beans are dried until reaching moisture similar to what they had prior to the process. This method avoids excessive heat or pressure, which can radically disrupt a green bean’s cellular structure.
About this coffee
Cupping score: 85.00
Processing station: El Vergel
Producer: Elias and Shady Bayter
Altitude: 1500 MASL
Processing: sugarcane decaf
Caturra – A compact plant with good yielding potential of standard quality in Central America. Very high susceptibility to coffee leaf rust.
Sugar cane ethyl acetate (E.A.) processing, also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol. This alcohol is then mixed with acetic acid, to create the compound ethyl acetate. The sugarcane method of preparing decaf coffee is a natural, safe, chemical-free, and certainly sweet mode of decaffeination.