Process Sugar Cane
Altitude 1700 M.A.S.L
Flavour Profile Sweet and balanced with notes of honey, caramel and juicy apricot finish
Huila is a department in southern Colombia, spanned by the Andes mountains and home to towering Nevado del Huila volcano. is the largest specialty coffee producing region.
The Sugar Cane Process, which originates in Colombia where sugar cane grows in abundance, avoids disrupting the bean’s cellular structure and even enhances sweetness of the final cup!
Also commonly referred to as natural decaffeinated, starts by fermenting molasses derived from sugar cane to create ethanol.
The coffee beans are soaked in water, which increases the bean moisture content and releases caffeine from the structure. After soaking for a sufficient period of time, the beans undergo an E.A. wash, which dissolves the caffeine. Finally, the beans are cleaned with water again, exposed to steam briefly to clean the inner portions of the bean, and then dried to the original moisture level. This process removes roughly 97% of the caffeine content. Due to the fermented molasses from the sugar cane, the Sugar Cane Process creates beans with a pleasant, clean, and sweet flavour!