Placebo (Decaf)

Molasses, Raisin, Coconut Sugar

Raisins, coconut, chamomile, and molasses. A coffee with deep sweetness, balanced acidity and a rich, full body. About Colombia Caña Dulce Decaf The soil and climate of Huila are perfectly suited for coffee production, as well as a variety of other crops such as yucca, sugarcane, bananas, cocoa, and beans. Since sugarcane is plentiful in the area, local producers use it to decaffeinate green coffee beans. Sugarcane Decaffeination Process This sugarcane decaffeination process involves Ethyl Acetate (EA), a naturally occurring byproduct of sugarcane fermentation. The EA is sourced from the sugarcane industry around Palmira, Colombia. Green coffee beans go through a pre-treatment process where they are steamed and moistened with hot water to break down the caffeine bond in the beans. The beans then undergo an extraction process, in which natural EA is used to remove 97% or more of the original caffeine content. This is followed by steam stripping to remove any residual EA from the coffee. Finally, vacuum drying drums are used to reduce moisture content. Not only is this a clean and eco-friendly method, but it also preserves the coffee’s rich flavor, offering a decaffeinated option without compromise.