Decaf Sugar Cane processing is a method of decoupinization of coffee beans that uses a natural compound of ethyl acetate (EA) obtained from sugar reeds. This is one of the most natural ways of decouphinization because EA is an organic solvent that does not contain chemical additives that can affect the taste of coffee. ‎
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Here are the main stages of the coffee processing process with Sugar Cane (Sugar Reeds): ‎
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1. Collection and preparation of coffee beans ‎
   The coffee beans are first collected, cleaned of husk and moistened with water. Water helps to soften the grains and prepare them for further processing. ‎
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2. Pentomethyinization with ethyl acetate (EA) ‎
   Ethyl acetate (EA), obtained from sugar reeds, circulates through coffee beans. EA is an organic solvent that actively binds to caffeine in grains and extracts it. It should be noted that EA has the ability to selectively remove caffeine, leaving most other taste compounds in grains. This process is quite soft and does not affect the overall taste of coffee. ‎
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3. Removal of residues ea ‎
   Once the caffeine has been extracted, the grains are exposed to the steaming process, which allows to remove the residues of ethyl acetate. Steaming also helps to preserve the taste of grains. ‎
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4. Drying and packaging ‎
   After completion of the process of decouphinization of the grain, they are dried to the optimal level of humidity and packed for further sale. ‎
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   Process benefits: ‎
   Eco -friendliness: The use of natural solvent (EA) makes this process more environmentally friendly than other methods such as chemical decoupheinization. ‎
   Saving taste: Since EA selectively pulls only caffeine, most other taste components remain in grains, which allows you to preserve the natural taste of coffee. ‎
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   Bland consists of lots from different areas of the Nariño Department. ‎
   Narinho locality is characterized by volcanic soils rich in organic matter and minerals. And the variety of thermal layers allows to grow coffee at an altitude from 1700 to 2300 ml. Among the largest municipal municipal producers: Butaco, San Hose de Alban, Tabo-Deholes, La Union, Consaka, Yauanker, Tangaua. ‎
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   The main harvest in the Narinho Department, as a rule, occurs from April to October, although recent climatic changes have led to the fact that for almost 4 years in most of the territory, the harvest has been harvested throughout the year. The most common varieties that are grown here are those that have long been entrenched, for example, Katurra, Bourbon, Typical, Columbia, Castillo. ‎
   Local farmers grow coffee on small plantations, an average of 2-3 hectares. It is mostly a family business that is focused on the selection of traditional cultivation and processing technologies. ‎
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