This decaf was processed as a classic washed and then decaffienated via the Sugar Cane Ethyl Acetate processing method, commonly called “natural decaffeinated.” The ethyl acetate is the result of combining acetate with the ethanol from fermenting molasses. As molasses is a common by-product of sugarcane in Colombia, this method is an innovative and cost effective means of decaffeination.

About the process:

The Sugar Cane EA process sometimes gets a bad wrap as being a "chemical process". Although it does use a 'chemical', Ethyl Acetate, as a solvent, this doesnt mean there's any chemicals in your coffee. Let's dive into the chemical composition of Ethyl Acetate (EA). The 'Ethyl' part refers to Ethanol which is a naturally occuring alcohol, and acetate refers to acetic acid, the primary acid in vinegar. EA itself is naturally occuring in many fruits, contributing to their fruity aroma (there's more EA in your apple than this decaf!). Why is EA used? It's used as a solvent. During the process the beans are steamed to expand their pores. They're then soaked in EA allowing it to work its way into the beans and dissolve the caffeine. After the beans have had their caffeine extracted they are once again steamed to remove any residual EA, which has a relatively low boiling point.