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Colombia Popayan Sugarcane Decaf

Colombia Popayan Sugarcane Decaf


We Taste

Spiced mandarin compote | Dark Chocolate | Caramel


We Feel

Medium-Full body | Smooth & Clean | Chocolate milk aftertaste


Roast Degree



Suitable for



Producer: Selected Regional Small holder farmers from Popayan

Region: Popayan, Cauca, Colombia
Altitude: 1500-2070 m.a.s.l.
Harvest: August - September
Varieties: Castillo, Catimor Typica, Caturra
Processed: Sugarcane Decaffeination



See additional info below.

  • About This Coffee

    This coffee is produced by selected farms in Popayan region. Coffee is brought from growers in dry parchment, it is later milled at Popayan and transported to Caldas to be decaffeinated.
    This decaffeination process in unique, the caffeine is extracted from
    the bean using sugar cane and water which enhances sweetness,
    while maintaining coffee attributes.

    In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry.

    By fermenting molasses derived from sugarcane, a naturally occurring compound called ethyl acetate (EA) can be produced.

    The EA can then be used to remove the caffeine from the coffee bean without the use of nasty chemicals, and without requiring the coffee to be sent to a decaffeination plant in another country before it makes it's way to New Zealand, as is the case with other methods.

    EA is also found in wine, beer, fruit, vegetables, and many other foods and beverages.

    We sourced the coffee from Cofinet. Through them, they have a direct relationship with the farmers and have better control on the quality. Farmers own small parcels of land where they grow coffee at 1500-2070 m.a.s.l and the crops are mainly Castillo, Catimor Typica & Caturra.

  • Recommended Espresso / Brew Recipe

      In Out Extract
    Espresso 18g - 19g 32g - 36g 24 - 28 sec
    Filter 18g - 20g 300g - 340g 2:30 - 2:45 min
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