Sugarcane Process Decaffeinated Happy Capybara

Meet Happy Capybara, this Brazilian coffee is decaffeinated using the “sugarcane” or “E.A” process. Carefully selected from regional samples in the Minas Gerais region of Brazil, this coffee is curated into the perfect blend for decaffeination using sugarcane. The sugarcane method is gentle on the beans, applying less pressure and temperature during processing, helping to maintain the bean’s cellular structure. This gentleness shines through post-roast, delivering incredible sweetness and a smooth profile. Find notes of chocolate, caramel, and an aroma reminiscent of toffee popcorn.

In a lot coffee-producing countries sugarcane is abundantly available, making this method both economically and environmentally viable. By using this plentiful resource, the distance coffee needs to travel for decaffeination is smaller reducing its carbon footprint. This method uses fermented molasses derived from naturally occurring sugarcane to create Ethyl Acetate. This EA solution selectively removes caffeine molecules without altering the other compounds that give coffee its flavour and aroma. The result is a coffee with a caffeine content typically falling below 1% of the original level, but with a full and rich flavour profile.