Region: Huila, Cauca
Variety: Castillo, Caturra
Process: Sugarcane Decaf
Decaf coffee has almost always had, that specific flat decaf smell and taste to it. All that has changed with our Pakalolo Sugarcane Process Decaf.
When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. It is at this point, that the bean experiences an E.A. wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the inner most portions of the bean. Finally, the beans are dried until reaching the moisture similar to which they had prior to the process.
This method avoids excessive heat or pressure, which can radically disrupt a green bean's cellular structure.