Decaf Colombia Nariño

Tasting Notes: Cocoa, Nutty, Dark Cherry, Full-Bodied
Roast Level: Medium 
Process: Sugar Process
Origin: Colombia
Region: Nariño
Subregion: San Pedro de Cartago
Species: Arabica

The Sugar process is a sustainable and natural decaffeination method that allows the coffee to retain more of its original characteristics, both in flavor and body. Commonly referred to as natural decaffeination, the Sugar Process uses ethanol, which is made by fermenting molasses that comes from local sugarcane, which is then combined with acetic acid (the primary component in vinegar, other than water). In short, this sugarcane-derived ethanol (along with steam and washing) dissolves the caffeine from green coffee until 97% of the caffeine has been removed. The ethanol is completely removed from the green coffee post decaffeination with more steam and washing.