About This Coffee
Tumbaga Sugarcane Decaf is part of our Sucafina Originals range, our line of consistent and affordable blends directly sourced from our vertically-integrated supply chain.
Our Tumbaga is named for an alloy of gold, copper, and silver that was used throughout Colombia to make small, often religious, objects. This alloy symbolically married the contradictory energies of sun (gold) and moon (silver), producing a balance between opposites, much like our Tumbaga Sugarcane Decaf. An excellent cup without the caffeine, our Tumbaga will energize you without keeping you up at night.
Sourced through our sister company, Sucafina Colombia, our Tumbaga Sugarcane decaf takes decaf coffee to the next level. While most decafs out there use older coffees, we start with high quality coffee sourced from our integrated supply chain.
Knowing that the decaffeination process will magnify sweetness and acidity, our QC origin teams carefully source for high body, high sweetness and low acidity. With a strong foundation, we create a balanced, chocolatey and sweet cup that we’re confident is the best on the market.
Thanks to Colombia’s incredible climatic diversity we are able to offer a consistent Tumbaga profile all year round. Our whole-harvest, sustainable supply chains mean that you can expect that consistency at accessible prices, all while supporting producer resilience. Sourcing follows harvest times and will generally be sourced from Tolima or Cauca during the summer months and Antioquia or the regions in Eje Cafetero in the winter ones.
Sugarcane Decaf Process
Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Since EA is naturally-occurring, the process is labeled as “naturally decaffeinated.”
The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavor compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.