roast profile: ESPRESSO
tasting notes: TOFFEE - HAZELNUT - GOLDEN RAISIN
location: WESTERN-CENTRAL COLOMBIA
producer: SMALLHOLDER PRODUCERS
process: SUGAR CANE WATER PROCESS
varietal: COLOMBIA, CASTILLO, CATURRA
elevation (MASL): 1500-2000
The Sugar Cane Process, which originates in Colombia where sugar cane grows in abundance, avoids disrupting the bean’s cellular structure and even enhances the sweetness of the final cup. To begin, fermented molasses derived from sugar cane is used to make ethanol. The alcohol ethanol is mixed with a natural acetic acid, to create the solvent ethyl acetate (E.A.). E.A. is also prominent in wine, beer, fruit, and vegetables. The coffee beans are soaked in water, which increases the bean moisture content and releases caffeine from the structure. After soaking for a sufficient period of time, the beans undergo an E.A. wash, which dissolves the caffeine. Finally, the beans are cleaned with water again, exposed to steam briefly to clean the inner portions of the bean, and then dried to the original moisture level. This process removes roughly 97% of the caffeine content. Due to the fermented molasses from the sugar cane, the Sugar Cane Process creates beans with a pleasant, clean, and sweet flavour.