Colombia Decaf De Cana

Story

The Unique Story

Experience why Flatland’s decaf coffees are known for being remarkably sweet and smooth. This decaf rivals some of the best caffeinated coffees! After being the first baristas to use decaf coffee on the National SCA Barista Championship stage, we’ve been excited to further explore the world of high-quality decaf coffees — and it just keeps getting better. This sugarcane process is a way to decaffeinate coffee without chemicals and retains the unique and delicate flavors beyond the usual. It is a decaf to always remember.

This Colombian E.A. (ethyl acetate) decaf offerings are special in more ways than one: First, they're cupped specifically for their quality and sourced by single-origin, either region or farm. We call them Decaf De Caña because they're custom decaffeinated in Colombia, using a special, natural process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar.

The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)