Sugar Cane Decaf Coffee

Now available!

We‘ve got something new for you... Have you ever heard about the sugar cane decaffeination process? Do you know the differences between a „conventional“ and a sugar cane decaf coffee?

First of all, the most challenging step in decaffeinating is trying to remove the caffeine while preserving the flavors of the coffee itself. Conventional processes using methods with an addition of heat or pressure. Adding too much heat or pressure may disrupt a green bean’s cellular structure, which ultimately destructs the final taste. Due to the sugar cane process it’s possible to retain exceptional flavor while using natural extraction methods. It‘s a chemical-free process, where no additional substances are in contact with the green coffee. But how does it work? This unique process of decaffeinating begins with a pre-treatment of the green coffee with very low pressure steam to remove the silver skins and let the beans swell. With the help of natural produced Ethyl Acetate, at least 97% of the caffeine can be removed from the coffee. Therefore, locally grown sugarcane is fermented to produce natural Ethyl Acetate. The steamed green beans are soaked in water with the Ethyl Acetate, which removes the caffeine. During the decaffeination process the Ethyl Acetate is recirculated through the green coffee multiple times. Low pressure saturated steam is then applied following the extraction process to remove any traces of the Ethyl Acetate.

Our current sugar cane decaf coffee is produced by our long-term partners, Cafelumbus. The full sugar cane decaf process is made in Colombia compared to more standard decaffeination methods done here in Europe. For more info about our sugar cane decaf coffee from Huila/Colombia, take a look below, contact our trading team or visit our website via www.rehmcoffee.de