Colombia Sugarcane Decaf

Sugarcane decaffeination uses ethyl acetate (EA), a naturally occurring compound, to remove caffeine from coffee. The green coffee is moistened with water and then exposed to EA, which binds to the caffeine and extracts it while leaving most flavor compounds intact. After decaffeination, the beans are steamed to remove any remaining EA residue. In the cup, this coffee shows notes of chocolate and spices with citrus acidity.