Skip to product information
1 of 1

Outpost Coffee

Decaf, Colombia, Washed, Sugarcane Process

Decaf, Colombia, Washed, Sugarcane Process

Regular price £14.50
Regular price Sale price £14.50
Sold out
Tax included. Shipping calculated at checkout.

Apple, Caramel, Lemon

Origin: Huilla, Colombia
Varietals: Castillo, Caturra, Colombia, Typica
Elevation: 1100-1900 masl
Process: Fully Washed Sugarcane

Shipping & Returns

Free UK shipping on orders over £16 via Royal Mail 48

UK Orders under £16 sent via Royal Mail 48 - £3.95

DPD Tracked delivery to UK addresses - £4.95

EU Standard International up to 20Kg - £15

Rest of world up to 2Kg - £20

For any questions or issues with shipping, please contact us
first here

Read our shipping policy, subscription policy and returns/refund policy

View full details

About This Coffee

SUGARCANE DECAFFEINATION PROCESS

This method, also known as the ethyl acetate (EA) process, is a natural and sustainable way to remove caffeine using compounds derived from sugarcane. Ethyl acetate is a naturally occurring organic compound found in fruits, vegetables, and - most notably - produced during sugarcane fermentation. This makes it an ideal solvent for caffeine removal, providing a clean and delicate process that preserves the coffee’s inherent sweetness and flavour complexity.


The process is outlined below:

1. Pre-treatment and Moistening

The green coffee beans are first steamed and moistened with water to open their pores. This allows the caffeine to become more mobile and easier to extract in the following stages.

2. Caffeine Extraction with Ethyl Acetate

The beans are then washed repeatedly with a solution of water and natural ethyl acetate derived from sugarcane. The ethyl acetate selectively bonds with the caffeine molecules and removes them from the coffee without significantly affecting the flavour compounds.

3. Removal of Ethyl Acetate

Once the caffeine has been extracted, the ethyl acetate is drained away. The beans are then carefully steamed again to remove any remaining traces of the compound, leaving them clean and free of chemical residues.

4. Drying and Stabilising

The coffee is gently dried to return it to its original moisture content and stabilise the bean structure. This ensures the coffee is ready for roasting and preserves its cup quality.

5. Result

The result is a naturally decaffeinated coffee that retains its sweetness, balance, and complexity—thanks to a process that makes use of an ingredient born from sugarcane itself.