Colombia: Galeras Sugarcane Decaf

A Clean and Distinctive Decaf Coffee Experience

This decaffeinated coffee from the slopes of the Galeras Volcano in Nariño, Colombia, delivers all the flavor you love without the caffeine. A blend of Caturra, Castillo, and Colombia varieties, it’s processed using the sugarcane (EA) method, a natural and sustainable decaffeination technique.

The result is a balanced cup with notes of caramel apple, semi-sweet chocolate, and a bright hint of lemon. If you're looking to curb your caffeine intake and still want to drink exceptional coffee, this lot is for you.

Galeras' traditional flavor profile also plays well with milk, so it's a great option for that late-night affogato.

Nariño’s Smallholder Farmers and Their Cooperative Vision

The Promotora Cafe de Altura cooperative brings together over 300 smallholders who farm the rich volcanic soil of Nariño’s Andes Mountains. These farmers are paid premiums for their high-quality lots, which incentivizes sustainable practices and careful harvesting.

At the cooperative’s facilities in Buesaco, coffees are cupped and blended into consistent lots, ensuring each batch meets exacting standards before decaffeination.

A Legacy of Coffee Innovation and Resilience in Nariño

Nariño’s mountainous geography and resilient coffee-growing communities make it one of Colombia’s most exciting coffee-producing regions. Despite its history of challenges, including violence linked to illicit trade, the region’s farmers have forged a reputation for innovation and excellence.

This decaf lot is a testament to their dedication, showcasing the clean, balanced flavors that make Nariño a standout origin for specialty coffee.

What is the Sugarcane Decaffeination Process?

The sugarcane process, also known as ethyl acetate (E.A.) processing, is a sustainable and natural method for decaffeinating coffee that begins with sugarcane molasses. This molasses is fermented to create ethanol, which is then combined with acetic acid to produce ethyl acetate, a compound found naturally in fruits, wine, and beer.

Green coffee beans are steamed and soaked to open their pores, allowing the caffeine to be more easily extracted. The beans are then bathed in the EA solution, which binds to and removes about 97% of the caffeine. Afterward, the beans are rinsed, steamed again to ensure purity, and dried to their original moisture level, resulting in a clean and sweet-tasting coffee with minimal impact on the bean’s structure.

The process has its roots in Colombia, where sugarcane is abundant, making it an environmentally friendly and sustainable solution. The sugarcane used for the process is sourced near the decaffeination facility, creating a mini circular economy where the byproducts of sugarcane are utilized, and the extracted caffeine is sold for use in pharmaceuticals and cosmetics.

Unlike synthetic ethyl acetate used by some companies, this method uses naturally derived compounds, ensuring the coffee is both safe and flavorful.