HUILA DECAF — SUGARCANE PROCESS

Decaf gets treated like an apology. We cupped this one next to caffeinated lots and it didn't need one. Chocolate, nuts, and a mouthfeel that fills the room. So we bought it.

It comes from Huila, one of Colombia's most decorated coffee regions — Castillo, Caturra, and Colombia varieties grown between 1,400 and 2,000 meters, picked ripe, washed clean, dried with care. A proper Colombian coffee before the caffeine ever comes out.

Then the sugarcane part. The caffeine is removed with ethyl acetate — a natural compound made from fermented Colombian sugarcane, the same one found in ripe bananas. The beans are steamed to open their pores, bathed until the caffeine bonds out, then steamed again until only coffee is left. No harsh industrial solvents. The flavor stays. The caffeine doesn't.

We roast it medium on purpose: this is the do-everything bag. It pulls a chocolatey, syrupy espresso and brews a sweet, nutty pour over with the same easy body. Mild, bright acidity keeps it from going flat.

Roasted in Miami, Florida by Lionrush Coffee.

Frequently Asked Questions

What is the sugarcane process?
Sugarcane process decaf uses ethyl acetate (EA) — a compound derived from fermented sugarcane — to selectively bond with and remove caffeine from green coffee. The beans are steamed to open their pores, circulated with EA until the caffeine is drawn out, then steamed again to remove the EA. What remains is the coffee, minus the caffeine.

How does sugarcane process differ from Swiss Water process?
Swiss Water uses hot water and a carbon filter to strip caffeine — no chemical solvents, but the process can also carry away some of the coffee's soluble flavor compounds. Sugarcane EA is a solvent-based process, but the solvent (ethyl acetate) is naturally derived and has a high selectivity for caffeine. Both are widely used and produce clean results; they differ in chemistry and, often, in how the final cup presents. Sugarcane decafs tend to retain more body and sweetness; Swiss Water results can be lighter and cleaner depending on origin.

Is ethyl acetate a natural compound?
Ethyl acetate occurs naturally in fermented fruit and other foods — it is the same compound responsible for some of the aroma in ripe bananas and certain wines. In sugarcane process decaf, the EA used is produced from fermented sugarcane rather than synthesized from petroleum feedstock, which is why the process is often described as naturally derived. It is approved as a food-safe processing aid in many countries.

Why does this decaf still taste sweet and full-bodied?
Ethyl acetate bonds selectively with caffeine molecules, leaving most of the coffee's sucrose, lipids, and flavor compounds intact. The double-steam step helps ensure the EA itself doesn't linger in the bean. Because the Huila lots come from high-altitude, carefully processed cherries to begin with — good mouthfeel and sweetness are built into the green coffee before decaffeination even starts.

How should I brew this decaf?
Espresso: Dial in at your standard dose and ratio (e.g., 18 g in / 36 g out, ~28–32 sec). The medium roast pulls easily — expect chocolate and syrup, not harsh bitterness.
Pour over: Use a medium-coarse grind, water around 187–195°F (86–90°C), and a 1:15–1:16 ratio. The bean's natural sweetness comes through cleanly in a slower extraction.
Cold brew: Works well at a coarse grind with a 1:8 ratio steeped 12–16 hours in the refrigerator. The body and nut notes translate well cold without going bitter.