Decaffeinated Indian

Decaffeination process with cane sugar.

Origin Colombia-Tolima

Altitude 1500-2100 masl

Variety Caturra

This decaffeination process is unique. Caffeine is extracted
using ethyl acetate from sugarcane (a derivative of the fermentation of the sugarcane itself), avoiding synthetic chemicals and water, which enhances sweetness while maintaining the coffee's characteristics.

It is one of the most natural, sustainable, and environmentally friendly decaffeination methods.

The green beans are placed in a steam chamber where the silverskin is removed. The beans are then immersed in spring water, and once saturated, they are sent to the extractors, where they come into direct contact with sugarcane ethyl acetate for 8 hours, which dissolves the caffeine.

Finally, the decaffeinated coffee is dried in a chamber until it reaches the same moisture level it had before the process.