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Espresso Workshop Sugar Cane Processed Decaf
Roast Level: Medium for Espresso
Origin: Colombia Popayan
Tasting Notes: Chcolate Milk, Sugar Cane
Sugar Cane Process
This coffee is decaffeinated using the Sugar Cane Process, a natural method that preserves the coffee’s original flavor while gently removing caffeine. The key ingredient in this process is ethyl acetate (EA)—a compound derived from fermented sugar cane and also found naturally in fruits.
The decaffeination process begins by lightly steaming green (unroasted) coffee beans to open their pores. The beans are then soaked in the EA solution, where the compound binds with the caffeine and draws it out of the bean. This cycle is repeated over several hours until the caffeine is fully removed. A second round of steaming clears out any remaining EA, and the beans are then dried and packaged, ready for roasting.
This method is valued for being both effective and more selective than traditional chemical processes. Because it's gentler and allows the coffee to maintain its unique origin characteristics, resulting in a decaf that doesn't taste like decaf.
Perfect for anyone looking to enjoy great coffee, day or night.
*GROUND FOR ESPRESSO*
Please note that espresso requires micro adjustments and while we test the grind size on our equipment, there is a chance that it will perform differently on your gear. If you've ordered ground espresso from us before, let us know which number you'd like the grind size to be on your order notes.
If you have not ordered from us before, let us know which machine you have and we will work together to find the grind size that works best for your equipment, if you're not not sure, give us a ring on 09 375 1463 or email us at orders@espressoworkshop.co.nz
Espresso Workshop Sugar Cane Processed Decaf
Roast Level: Medium for Espresso
Origin: Colombia Popayan
Tasting Notes: Chcolate Milk, Sugar Cane
Sugar Cane Process
This coffee is decaffeinated using the Sugar Cane Process, a natural method that preserves the coffee’s original flavor while gently removing caffeine. The key ingredient in this process is ethyl acetate (EA)—a compound derived from fermented sugar cane and also found naturally in fruits.
The decaffeination process begins by lightly steaming green (unroasted) coffee beans to open their pores. The beans are then soaked in the EA solution, where the compound binds with the caffeine and draws it out of the bean. This cycle is repeated over several hours until the caffeine is fully removed. A second round of steaming clears out any remaining EA, and the beans are then dried and packaged, ready for roasting.
This method is valued for being both effective and more selective than traditional chemical processes. Because it's gentler and allows the coffee to maintain its unique origin characteristics, resulting in a decaf that doesn't taste like decaf.
Perfect for anyone looking to enjoy great coffee, day or night.
*GROUND FOR ESPRESSO*
Please note that espresso requires micro adjustments and while we test the grind size on our equipment, there is a chance that it will perform differently on your gear. If you've ordered ground espresso from us before, let us know which number you'd like the grind size to be on your order notes.
If you have not ordered from us before, let us know which machine you have and we will work together to find the grind size that works best for your equipment, if you're not not sure, give us a ring on 09 375 1463 or email us at orders@espressoworkshop.co.nz
