Colombia Decaf Coffee

How the Sugarcane EA Decaf Process Works

1. Ethyl acetate is made from sugarcane
Sugarcane is fermented to produce molasses. That molasses is further fermented to create ethanol.
Ethanol is then combined with acetic acid to create ethyl acetate, a compound that also occurs naturally in fruits.

2. Coffee beans are steamed
Green coffee beans are gently steamed to open their pores and prepare them to release caffeine.

3. Beans are soaked in water and ethyl acetate
The steamed beans are placed in a solution of water and sugarcane-derived ethyl acetate.
Ethyl acetate naturally bonds to caffeine molecules.

4. Caffeine is removed
As the beans soak, ethyl acetate pulls caffeine out of the beans.
The solution is drained and refreshed repeatedly until the caffeine content is reduced by approximately 97 percent or more.

5. Beans are rinsed
Once decaffeination is complete, the beans are thoroughly washed to remove any remaining EA solution.

6. Beans are dried
The rinsed beans are dried back to their original moisture level so they behave normally during roasting.

Key Facts

• The chemical used is derived from sugarcane, which is why it is called the Sugarcane Process.

• Ethyl acetate is naturally present in fruits and is considered a gentle, lower-temperature method.

• This process preserves more sweetness and aromatics compared to most chemical solvent decafs.

• No ethyl acetate remains in the roasted coffee. It fully evaporates during drying and roasting.