Horsham Coffee Roaster - Colombia Sugarcane Decaf

This particular coffee was specially selected for decaffeination at a plant in Colombia. Most decaf coffee is processed after import and significantly increases the food miles. The method used for this lot is called ‘Sugarcane’. Firstly molasses derived from sugarcane grown in Colombia is fermented to create ethanol. This alcohol is then mixed with acetic acid (found in vinegar) creating a natural ethyl acetate commonly found in wine. This is then dissolved with water and used as a solvent to remove the caffeine from the green beans. It’s a very effective low heat, low pressure method and helps to retain great flavour characteristics.

This is without a doubt the best decaf we've come across. During our daily cupping sessions we find this will easily keep up with the non decaf coffees on the table. Please don't judge this on the colour of the beans on arrival. Due to the processing the beans have a darker, slightly oily sheen. When we first started roasting this coffee we thought we were going too dark but this has never been the case. Our roast colour scores (based on the Agtron system) come out around the same as our Rwanda and Kenya coffees and it tastes fantastic!