To decaffeinate green coffee only fresh spring water and natural Ethyl Acetate extracted from sugar cane are applied.

Sugar cane Decaffeinated

Dramatic landscapes in Huila, accounting for more than

18% of the country’s coffee

The residuals of Ethyl Acetate in decaffeinated coffee are below 5 ppm.

A ripe Banana contains about 20 times more Ethyl Acetate.

Magdalena River Valley

Huila, Colombia

Amokka Decaf

112,00 kr

We choose speciality decaffeinated Arabica coffee beans each season to create a decaf that tastes just as rich and satisfying as its caffeinated counterpart. Our medium roast ensures a smooth, sweet flavour with a long, lingering aftertaste.

"Decaffeinated coffee often gets a bad rap, and undeservingly so!
Technology and the coffee industry has come very far in the last couple of years and today we are able to source decaffeinated coffee beans with flavours just as good as any other speciality coffee. We dare you to try it!

We like to buy smaller quantities of decaf beans to always keep it as fresh as possible, therefore the varietals and origins change. Recently we have found a soft spot for Colombian Sugarcane decaffeinated beans from Huila.

Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate to decaffeinate coffee. The ethyl acetate used in this process is derived from molasses, a byproduct of sugar production."

Size:

250 g 500 g 1000 g

Grind:

Whole Beans Filter French Press

Variant

Coffee Details

Origin
Colombia

Region
Huila

Producer
Cofinet - Exporter

Varieties
Castillo, Caturra, Colombia

Processing
Washed - Sugar cane Decaffeinated

Crop Year
2024

Altitude
1000 - 1500m.a.s.l.

Roasting Details

Roast level
3 out of 6

Flavour Notes
Spicy, Roasted, Nutty

Roaster
IMF

Batch Size
70 kg

End Temperature
209.6°C

Time
12.13 minutes

About Colombia

Coffee production in Colombia has a reputation for producing mild, well-balanced coffee beans. Colombia's average annual coffee production of 11.5 million bags is the third total highest in the world, after Brazil and Vietnam, though highest in terms of the arabica bean.

In 2007, the European Union granted Colombian coffee a protected designation of origin status and a few years later in 2011, UNESCO declared the "Coffee Cultural Landscape" of Colombia, a World Heritage site.

Colombia has just about the perfect geography for growing coffee, a sensitive crop which needs exactly the right conditions to thrive. The richness of flavour for which Colombian coffee is celebrated is mainly down to an excellent climate, perfect soil and the exact right amount of rainfall.

Amokka Decaf

112,00 kr

Cauca, Colombia

Popayán

The Sugar Cane Decaffeination Process

The Sugar Cane Process, which originates in Colombia where sugar cane grows abundantly, removes caffeine while preserving the coffee’s cellular structure and even enhancing its natural sweetness.

The process begins with fermented molasses from sugar cane, which is used to produce ethanol. This ethanol is then combined with natural acetic acid to create ethyl acetate (E.A.), a solvent also found in wine, beer, fruits, and vegetables.

Green coffee beans are first soaked in water to increase their moisture content, allowing caffeine to be released from the bean’s structure. The beans are then washed with E.A., which binds to the caffeine and removes it. Afterward, the beans are rinsed with water, briefly exposed to steam to remove any remaining traces of E.A., and then dried to their original moisture level.

This method removes approximately 97% of the caffeine while maintaining the coffee’s natural flavors. Due to the influence of the sugar cane-derived molasses, this decaffeination process results in a clean, sweet, and well-balanced cup.

Washed - Sugar cane Decaffeinated

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