Colombia Sugar Cane Decaf
Producer: Elias & Shady Bayter
Farm: El Vergel
Process: Sugar Cane / EA Process
Altitude: 1400 MASL
Variety: Red & Yellow Caturra
Our flagship coffee, produced for over a decade where we have been able to create a blend between traditional processing and modern touch with our special fermentations to develop those fruity flavors in the cup.
This natural decaffeination process combines water and Ethyl Acetate (EA) obtained from sugar cane. EA is present in every coffee cherry in its natural state so there are no synthetic chemical substances added and this process is able to be done at origin in Colombia. The coffee is immersed several times until the caffeine level drops to 0.1%.
This natural-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure. This maintains the natural structure, terroir, and all characteristics of the coffee bean.
Martha and her two sons, Elias and Shady started to work with experimental coffee in a way that they could create and pass through the technology that would help to improve the quality of life of the families that work together with them in their project El Vergel State.