After the popularity of the Colombian Gold Label Sugarcane decaf last year, I knew I had to find another sugarcane decaf this year to match up. I think I have, but got a deal on it, so it isn't a Gold Label.
A sugarcane decaf and Swiss Water decaf are very different coffees. Note that this is a sugarcane decaf and I think I'll do my best to keep one in stock. As I state below, this is not as complete of a process as SWP. Where SWP removes 99.9% of the caffeine, this process only removes 98-99%. But what it leaves in caffeine, it also leaves in flavor and hey, what is 1-2% between friends?
On to the tasting notes. This coffee hints of cherry & roasted almond. It has a rich sweetness to it, so I added almond sticks to the photos to help show those notes. I love this coffee and wish I could drink it in the mornings. However, I still have that caffeine addiction, so this one stands as my evening nightcap.
||Full City (Medium)
||Valle del Cauca
||Cherry, Cocoa, Almond
||Drip, Espresso, Immersion (French Press)
||El Aguila Municipality
About Sugarcane Decaf:
Sugarcane is fermented and converted to EA (Ethyl Acetate), which is a naturally occurring compound and solvent that derives from the fermentation of the sugarcane.
When the coffee first arrives at the Decaf plant it is placed in big silos that give off a light steam. This is to open the pores of the beans to allow for easy extraction of the caffeine. It's also to remove the silver skin from the bean which can hinder the decaf process.
The green beans are then submerged into a tank filled with water and EA to begin the Decaf process. The EA naturally bonds with the compounds of the coffee, allowing for the decaffeination to occur.
The process takes about 24 hours and removes about 98-99% of the caffeine. The extracted caffeine is sold to energy drink companies or soda companies. The silver skin from the green bean that was removed is also used and sold as a fertilizer...a darn good fertilizer, too!