Popayan Reserve Decaf
This coffee was milled in Popayan then transported to Caldas to be decaffeinated using a natural decaffeination process also known as “Sugar Cane Decaffeination”.
The decaffeination process of this coffee starts by conditioning the coffee beans with water and steam to increase the moisture content and swell the bean so that the caffeine can be extracted. Then the beans are washed with E.A. (Ethanol Acetate made from fermented sugar cane) to dissolve the caffeine, which dissolves the caffeine. Finally, the beans are cleaned with water and steam and dried until reaching moisture similar to what they had prior to the process.