Origin: Cauca, Colombia
Variety: Colombia, Caturra, Castillo
Elevation: 1,500 – 2,100 m.a.s.l.
The de-caffeination plant relies entirely on the pure water from the Navado el Ruiz and natural ethyl acetate from sugar cane plants. Ethyl acetate is an organic compound (C4H8O2) with a sweet smell—it’s created during fermentation. The process begins with steaming the green coffee at a very low pressure to remove the silver skins. The beans are then moistened with hot water, which causes them to swell and soften and begins the hydrolysis of the caffeine, which is bonded to salts of chlorogenic acid.