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Villamaria Natural Sugarcane Decaf Coffee (200g)

(earns 60 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Plants And Vegetables Flavours / Notes
Plants & Vegetables
Banana Caramel Hops & Boozey Papaya & Mango Passionfruit Rice Salty Sugars Tea Flavours
Flavours & Notes
Quick Details
Origin(s): Colombia Jamaica
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Thin
Mouthfeel
Full Bodied
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Omniroasted for both filter and espresso
Processing Method: Natural Sugar Cane Decaf
Cupping Score: You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine No, this product is either decaffeinated or 100% caffeine-free
Is this coffee available as pre-ground?
Are there any specific product benefits? Fairtrade Certified
Villamaria Natural Sugarcane Decaf Coffee (200g)
Villamaría's processing station, Jamaica, was chosen due to its perfect climate and altitude for the drying of naturally processed coffee. Alongside this, the large space available meant that producing high-quality naturals at scale was a possibility not available before.

Dried for 15 days, in a temperature-controlled greenhouse finished in a mechanical dryer. Sugar cane decaffeination is often termed as a natural decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits and is present in both ripe bananas and beer for example. The plant we work with in Colombia, a short drive from Villamaria, uses water from the Navado el Ruis (a volcano between Caldas and Tolima) and natural ethyl acetate from fermented sugarcane sourced in the southern region of Palmira, Colombia.

This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean. The beans are then submerged in an ethyl acetate solvent until 97% of the caffeine is removed. Finally, steam is then used to lift residual traces of the compound. The ultimate residue which remains is ≥ 30 ppm, which is a level dramatically less than that of a banana!

  • Origin: Colombia
  • Region: Caldas
  • Producer: Villamaria
  • Variety: Variedad Colombia, Castillo Naranjal
  • Process: Natural, Sugarcane Decaf
  • Elevation: 1800 masl
  • Notes: Papaya, Caramel, Passionfruit
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