Colombia: Sugarcane Decaf

Green beans are steamed and then rinsed with a chemical solvent, methylene dichloride. The caffeine is removed by the solvent while largely unaffecting the bean constituents. The process is repeated until 97% of the caffeine content is removed from the green beans. The Decaffeination process can affect coffee flavors and profiles , but the MC process is said to maintain flavor profiles better than other decaffeination processes.  

Region: Valle Del Cauca

Altitude: 1,700-2,100 masl

Process: Washed & EA Decaffeination

Cup score: 84.5 points 

medium body/ mild acidity