Colombia EA Sugarcane Decaf - Green

Region: Jerico, Antioquia
Varietal: Dos Mil, Caturra & Castillo
Farm: Various 
Process: Washed
Altitude: 1750-2000 M
Grade: Excelso
Certification: Direct Trade
Cupping Notes: Milk Chocolate, Cream, Honey, Vanilla
Recommended Roast:City+ to Full City+
- Amazing decaf!! Tastes like conventional coffee. Good for any brew method -

Description: The best decaf starts with the best coffee! Beginning with a blend of multiple farms around the small town of Jerico in Antioquia, the coffee is put through a unique process to remove nearly all the caffeine while maintaining excellent flavor and complexity.

Firstly, sugarcane is fermented and converted to EA (Ethyl Acetate), which is a naturally occurring compound and solvent that derives from the fermentation of the sugarcane.
When the coffee first arrives at the Decaf plant it is placed in big silos that give off a light steam. This is to open the pores of the beans to allow for easy extraction of the caffeine. It's also to remove the silver skin from the bean which can hinder the decaf process.

The green beans are then submerged into a tank filled with water and EA to begin the Decaf process. The EA naturally bonds with the compounds of the coffee, allowing for the decaffeination to occur.

The process takes about 24 hours and removes about 98-99% of the caffeine. The extracted caffeine is sold to energy drink companies or soda companies. The silver skin from the green bean that was removed is also used and sold as a fertilizer...a darn good fertilizer, too!

Customer Reviews

Based on 8 reviews
Chocolatey Decaf

I have tried many decaf coffees sold at Bodhi. This Columbian Sugarcane Decaf is my favorite. When I roast I try to not exceed 190 degrees. This brings out chocolate notes.

Killer Decaf

Roast fast and light and the result is frutiy and juicy and great body.


Very good coffee
Good service

Best Decaf Ever

This is the best decaf I have ever tried. When you roast it right, you can't even tell it's a decaf.


I’ve gotten excellent Colombian decafs here in the past, so this was a surprise. The first roast was FC+ (my wife loves chocolate), and came out terribly bitter. Thinking it must have been the roast, I tried lighter roasts, which were just as bitter and also unpleasantly gamy and herbal.

farm to cup

We get our beans from the farms and roast coffee daily. We truly are farm to cup.

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