Climpson & Sons - Decaf: Sugar Cane E.A, Bella Vista, Colombia

Typically decaf has been the underdog in the coffee world, both for its non-decaffeinating ways and scary scientific chemical processes that strips coffee of its taste and essence. However our decaf from Colombia uses the Sugar E.A process - aka The Natural Decaffeination Method, which has a cup profile that holds distinct flavours, has a lively acidity, is full of body and has an undeniable sweetness.

What is the Sugar Cane E.A Decaf Process?

For this method, coffee is processed with Ethyl Acetate, a product naturally derived from sugar cane. This molasses is left to ferment with ethanol (which you would find in adult beverages) and mixed with acetic acid (found in vinegar) to produce the organic compound Ethyl Acetate. In Colombia where a lot of sugar cane is grown, it makes sense to use the naturally occurring solvent to complement their thriving coffee industry.

Many decaf processing methods end up retaining generic tasting profiles ('Uggh... Tastes like decaf..'), yet the Sugar E.A process actually heightens the coffees fruity flavour and sweetness helping to retain the coffees true characteristics.